INGREDIENTS
1 lb
skinless, boneless chicken breast halves
1 15.25 ounce can
whole kernel corn, drained
1 14.5 ounce can
diced tomatoes including juice
1 14.5 ounce can
chicken broth
1 10 ounce can
enchilada sauce
1 4 ounce can
diced green chiles
1
white onion, chopped
1/4 cup
chopped fresh cilantro
2
bay leaves
3 cloves
garlic, minced
1 tsp
ground cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
ground black pepper, or to taste