INGREDIENTS
2 lb
shredded chicken
32 oz
pinto beans
15 oz
canned tomatoes
12 oz
enchilada sauce
2 Ts
olive oil
1 large
onion
4 oz
canned green chiles
2
garlic cloves
8 cups
chicken broth
2 cups
water
1 tsp
ground cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
black pepper
10 oz
frozen corn
2 tbsp
fresh cilantro
1 serving
tortilla chips