INGREDIENTS
•
3 chicken breasts
•
2 (15 oz )can black beans, rinsed and drained
•
1 (14.5 oz) can diced tomatoes
•
1 (10 oz) can rotel tomatoes and green chiles (mild)
•
1 (15 oz) can corn, drained
•
½ cup chopped onion
•
½ cup chopped red bell pepper
•
1 7oz can El Pato tomato sauce –Mexican hot style (red enchilada sauce will work too)
•
1 (14 oz) can chicken broth
•
1 (10.75) oz can condensed cream of chicken soup
•
½ tsp cumin
•
½ tsp garlic powder