1 pound shredded, cooked chicken

1 (15 ounce) can diced tomatoes

1 (10 ounce) can enchilada sauce

1 onion, chopped

1 (4 ounce) can chopped green

Chile peppers

1 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon salt

1/4 teaspoon black pepper

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

1 cup diced carrots

1 (or half) diced jalapeņo (optional)

1 cup of minute rice (optional)

1.

Place chicken, tomatoes, enchilada sauce, onion, green chilies, jalapeņo, and garlic into pot.  Pour in water and chicken broth, and season with salt, and pepper. Stir in corn, carrots, and cilantro. Cover, and simmer for half hour.  Add rice in last 10 minutes. Serve with Tortilla chips, sour cream and cheese.