Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 7 \N | Boned and skinned chicken breast halves, cut in strips |
| 2 \N | Onions, sliced |
| 2 \N | Green bell peppers, cut in strips |
| 2 \N | Red bell peppers, cut in strips |
| 2 \N | Jalapeno chile pepper, chopped |
| 4 \N | Cloves garlic, minced |
| 2 teaspoons | Chili powder |
| 2 teaspoons | Ground cumin |
| 2 teaspoons | Ground coriander |
| 28 ounces | Tomatoes, canned |
| ¼ cup | Water |
| 8 \N | Flour tortillas |
Combine all ingredients in crockpot. Cover and cook on low for 8-10 hours.
Serve with salsa.
Per serving: 247 Calories; 4g Fat (16% calories from fat); 23g Protein; 29g Carbohydrate; 45mg Cholesterol; 528mg Sodium Recipe by: Rival
Posted to Digest eat-lf.v097.n041 by Joanne McAndrews Eisenman <jmca@...> on Feb 11, 1997.