3 chicken breasts cooked and shredded ▢2 14.5 oz cans chicken broth ▢1 28 oz can mild green enchilada sauce ▢2 4 oz cans diced green chiles ▢2/3 c water ▢1 1/2 TB cumin ▢1 TB chili powder ▢1 tsp onion powder ▢1 tsp garlic powder ▢2/3 c corn (if frozen, thaw out) ▢salt and pepper to taste ▢Toppings: Monterrey jack cheese, avocado, sour cream
In a crock pot set to HIGH, combine the chicken broth, enchilada sauce, shredded chicken, water, cumin, chili powder, onion powder, and garlic powder.
Cook for three to four hours
Cook for three to four hours
Sprinkle with pepper and salt to flavor, then garnish with sliced avocados, Monterrey Jack cheese, and sour cream.
Enchilada-style green chili chicken broth that is perfectly spiced. It is always a crowd-pleaser, substantial, and delectable.