Ingredients
Yield: 4-6 servings
2-3 cups shredded cooked chicken
1 15 ounce can diced tomatoes with juice
1 10 ounce can enchilada sauce
1 medium onion, chopped
1 4 ounce can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
2 cups corn (fresh or frozen is okay)
Crumbled tortilla chips
Preparation
