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Ingredients
  • 1 1⁄2 lbs shredded cooked chicken (I had leftover rotisserie chicken and then tossed in 2 breasts from the freezer to get in the ball p)
  • 1 (15 ounce) can diced tomatoes
  • 1 (14 ounce) can hatch green enchilada sauce
  • 2 (4 ounce) cans hatch diced green chilies (it was a little too spicy for us, I will cut it back to one next time for us)
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 medium onion, chopped
  • 2 tablespoons minced garlic
  • 2 cups water
  • 1 (15 ounce) can chicken broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 15 ounces corn, drained
  • 2 tablespoons chopped cilantro
  • avocado, cubed
  • sour cream
  • shredded cheese, of your choice
  • tortillas or tortilla chips
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