INGREDIENTS
3
skinless boneless chicken breasts
15 oz
canned tomatoes
10 oz
enchilada sauce
1 medium
onion
4 oz
canned green chile peppers
3 cloves
garlic
2 cups
water
14 1/2 oz
fat-free chicken broth
1 TBSP
cumin
1 TBSP
chili powder
1 tsp
salt
1/4 tsp
black pepper
1
bay leaf
10 oz
frozen corn
1 tbsp
cilantro