1 lb. chicken, cooked, shredded
1 can enchilada sauce (10 oz)
1 can green chilies, chopped (4 oz)
2 c. water
1 t. cumin
ΒΌ t. pepper
1 can tomatoes, diced, no added salt (15 oz)
1 onion, medium, chopped
2 cloves garlic, minced
1 can chicken broth, 99% fat free, 33% lower sodium (14.5 oz)
1 t. chili powder
1 10 oz. package frozen corn
1 can chickpeas, drained (15.5 oz)
Place chicken, tomatoes, enchilada sauce, onion, green chilies, chickpeas and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder and pepper. Stir in corn. Cover and cook on low setting for 6 - 8 hours or on high setting for 3 - 4 hours.
Makes 12 - 1 cup servings.
Nutrition Information: 130 calories; 2 g fat; 30 mg cholesterol; 450 mg sodium;
14 g carbohydrates; 3 g fiber; 14 g protein.