INGREDIENTS
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1 lb. chicken breasts, skin and bone removed
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2 cups low sodium chicken broth
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1 cup enchilada sauce (I used Frontera)
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1 cup frozen corn
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1 can (14.5 oz) fire roasted diced tomatoes (I like Muir Glen)
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2 cups minced cauliflower
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1 tbsp. chili powder
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1 tsp. ground cumin
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1 tsp. garlic powder
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1 tsp. onion powder
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4 oz. reduced fat cream cheese
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¼ cup chopped fresh cilantro
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Tortilla chips*