Submitted by Jen Wilson
2 boneless, skinless chicken breasts
2 cans black beans, drained and rinsed
1 can (32 oz) green enchilada sauce
1 bunch of green onions, chopped
1 1/2 cups of corn
2 cloves of garlic
3 Tbsp. cilantro, chopped
water or chicken broth--to thin if needed
Combine all ingredients and bring to a boil. Simmer for 30-4 minutes. Serve with sour cream, cheese and Fritos.
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