INGREDIENTS
3 cups
Chicken, cooked
1 cup
Cilantro, fresh leaves
4
Garlic cloves
1
Jalapeno pepper
1
bag Southwestern corn blend, frozen
3 cups
Chicken stock, unsalted
1 tsp
Black pepper
2 tbsp
Cumin, ground
5
(6-in./15 cm) corn tortillas
3 oz
Monterey jack cheese
2 cans
each)or 796 ml) fire-roasted diced tomatoes, undrained