INGREDIENTS
4 cups
low sodium chicken broth
30 ozs
canned pinto beans
29 ozs
canned diced tomatoes
1 lb
skinless boneless chicken breasts
10 ozs
enchilada sauce
10 ozs
corn kernel
4 ozs
green chilies
1/2 medium
onion
1 tbsp
fresh cilantro
1 tsp
cumin
1 tsp
chili powder
1/2 tsp
pepper
1