Category: Soups, Stews and Chili
Cuisine: not set
2 cups shredded cooked chicken
28 ounces (2 14-ounce cans) low sodium chicken broth
1 (10-ounce can) enchilada sauce
1 (15-ounce) can black beans drained and rinsed
1 cup corn drained (canned or frozen)
1 (10-ounce can) diced tomatoes with green chilies
2 jalapenos, seeded and diced (optional)
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
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