Times West Virginian
FAIRMONT — Ingredients
2-3 chicken breasts, cooked and shredded
15-oz. can Mexican stewed tomatoes
1 10-oz. can enchilada sauce, medium
1 medium onion, chopped
1 clove garlic, minced
1 can black beans, rinsed
2 cups water (add more as needed)
14 ½-oz. can chicken broth
1 tsp cumin
1 tsp chili powder, hot
1 tsp salt
¼ tsp black pepper
1 bay leaf
1 10-oz. bag frozen corn
1 TBS cilantro
Tortilla chips scoops
Directions
After chicken is cooked and shredded, put everything in a large pot to cook down for a few hours Add extra water if needed.
I always double the recipe. it can also be made spicier by adding a can of chopped jalapenos or hot enchilada sauce. Great on a cold day.
