3 skinless chicken breasts cooked and shredded
1 yellow onion- chopped
4 cloves garlic- chopped
2 10 oz. can diced tomatoes with chilies
1 qt. chicken stock 1 10 oz. can
2 8 oz cans enchilada sauce
2 8 oz can of tomato sauce
1 5 oz. can green chilies
1 can corn (drained and rinsed)
2 can black beans (drained and rinsed)
1/2- 1 cup chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon cumin
a teaspoon hot sauce
salt and pepper to taste
Put all the ingredients into a large pot and
cook till warm and bubbly. Top with sour cream, cheddar cheese, fresh cilantro,
avocado, and tortilla chips. (I use what we call tortilla crisps instead
of the chips. I basically take regular flour tortillas and fry them in veggie
oil till they’re a bit brown and crispy)
