INGREDIENTS
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1 can (15oz) petite diced tomatoes
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1 can (10 oz) red enchilada sauce
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1 can (4 oz) diced green chilies
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1 can (14.5 oz) black beans, drained
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10 oz frozen corn kernels
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1 medium onion, diced
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2 cloves garlic, minced
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4 c chicken broth
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1 tsp ground cumin
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1 tsp chili powder
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1 tsp oregano
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2 tsp kosher salt
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1/4 tsp black pepper
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1 bay leaf
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2 boneless/skinless chicken breasts
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1/2 C fresh cilantro, chopped
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2 limes, juiced
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tortilla chips, cheese, sour cream, avocado for serving