Serve with tortilla chips or tortillas.

2 pounds bonless, skinless chicken breasts 2 cans chicken broth 3 cans whole kernel corn 3 cans black beans 1 large can crushed tomatoes 3-4 cans enchilada sauce 1/2 bunch cilantro 1 medium onion 1 small can green chilis ( not jalepenos) 1 teaspoon crushed or chopped garlic 1 teaspoon chili powder 1/2 teaspoon cumin 1 cup mexican style shredded cheese Salt to tasts

In 6-7 quart crockpot combine chicken, broth, 1/2 of cilantro,onion, garlic, green chilis, crushed tomatoes, chili powder and cumin. Cook on high 4 hours or until chicken falls apart. Add enchilada sauce remaining cilantro ( or cilantro to taste), corn, and beans continue to cook an additional hour. Add cheese and salt to taste. Serve with tortilla chips or tortillas.