8 cups low sodium chicken broth
20 oz can enchilada sauce
1 can diced tomatoes
1 can pinto beans, drained and rinsed
1 can white beans, drained and rinsed
1/2 white onion, coarsely chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
4 oz can diced green chilies
1 cup frozen corn kernels
2 cups shredded precooked skinless chicken breast
1 cup uncooked long grain brown rice
2 tsp chili powder
1 1/2 tsp ground cumin
1/4 tsp ground black pepper
Place all ingredients in a slow cooker and cook for 6 hours on low.
Source: Eighty Twenty
20 oz can enchilada sauce
1 can diced tomatoes
1 can pinto beans, drained and rinsed
1 can white beans, drained and rinsed
1/2 white onion, coarsely chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
4 oz can diced green chilies
1 cup frozen corn kernels
2 cups shredded precooked skinless chicken breast
1 cup uncooked long grain brown rice
2 tsp chili powder
1 1/2 tsp ground cumin
1/4 tsp ground black pepper
Place all ingredients in a slow cooker and cook for 6 hours on low.
Source: Eighty Twenty