INGREDIENTS
3 cups
chicken broth
2 1/2
chicken breasts, skinless and boneless
1 1/2 cups
enchilada sauce
1
small onion diced
3 cloves
garlic minced
1 14.5 ounce can
diced tomatoes
1 15 ounce can
black beans
1 15.25 ounce can
whole kernel corn
1 7 ounce can
diced green chiles
1/2 tsp
cumin
1 tsp
salt
8 oz
shredded cheddar cheese