Ingredients
- 2 Boneless Chicken Breasts
- 4 cups Chicken Broth
- 14.5 oz canned diced tomatoes
- 14.5 oz canned corn, drained
- 1/2 Onion, chopped
- 1/2 Green Pepper, chopped
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Chili Powder
- 1/2 cup Cilantro, chopped
- 1 (10oz) can Enchilada sauce
Steps
- Add all ingredients to slow cooker
- Cook on low for 8 hours
- Serve with Tostitos Scoops chips or eat with utensils
- 25 Chips full - 580 Calories