1 small onion, diced
1 jalapeno pepper, finely chopped
4 cloves of garlic, minced
2 T olive oil
1 4 oz can diced green chilies
1 large can diced tomatoes
1 medium can enchilada sauce (I prefer Las Palmas brand)
1 can black beans, rinsed
1 cup frozen corn3/4 c brown rice
6 cups chicken broth
2 chicken breasts
2 bay leaves
1 large handful chopped fresh cilantro
1 t cumin
1 t chili powder
salt & pepper
hot sauce
1 small avocado
1 lime
Saute onion, jalapeno, and garlic in olive oil until onions are tender. Add the rest of the ingredients and simmer covered for 30 minutes. Remove chicken breasts and shred with a fork, then return to the pot. Ladle into bowls and garnish with avocado and lime wedges.
This printable recipe from StartingtoSimmer.blogspot.com
