1 can whole tomatoes (15 oz) (I just use a can of puree tomatoes because my husband hates tomato chunks)
1 can enchilada sauce (10 oz)
1 medium onion, chopped
1 can chopped green chilies (4 oz)
1 clove garlic, minced
2 cups water
1 can chicken broth (14.5 oz)
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 package frozen corn (10 oz)
1 tbsp cilantro
Mix all the above ingredients in either a crock pot or stove top until cooked all the way through. Garnish with more cilantro, cheese, sour cream, tortilla chips, etc.
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