INGREDIENTS
1 lb
skinless boneless chicken breasts
15 oz
whole kernel corn
14 oz
canned tomatoes
16 oz
chicken broth
10 oz
enchilada sauce
4 oz
canned green chiles
1 medium
white onion
1/4 cup
fresh cilantro
2
bay leaves
3 cloves
garlic
1 tbsp
ground cumin
1 tsp
chile powder
1 tsp
salt
1/4 tsp
ground pepper
1 serving
cream corn