1 pound frozen chicken {you’ll shred it in the crock pot just before serving}
1 {15 ounce} can diced tomatoes {I used Italian style}
1 {10 ounce} can enchilada sauce {I used mild}
1 large onion, chopped
2 cloves garlic, minced
32 oz chicken broth
1 teaspoon cumin
1 teaspoon fresh freshly ground salt
1/4 teaspoon freshly ground black pepper
2 cups frozen corn {canned would be fine}
1 can S&W black beans with jalapenos {rinsed}