| 1 Tbsp. Vegetable Oil |
| 1 Lb. Boneless Chicken Breasts |
| 3/4 Tsp. Salt |
| 1/2 Tsp. Pepper |
| 2 Cups Water |
| 1 1/2 Cups Chicken Broth |
| 1 14.5 Oz. Can Diced Tomatoes |
| 1 Can Whole Kernel Corn with Red & Green Peppers Drained |
| 1 10 Oz. Can Enchilada Sauce |
| 1 Large Onion Chopped (1 Cup) |
| 1 4.5 Oz Can Chopped Green Chiles |
| 1 Tsp. Ground Cumin |
| 1 Tsp. Chili Powder |
| 1/2 Cup Chopped Fresh Cilantro |
| 4 Cups Tortilla Chips |
| 1/2 Cup Sour Cream |
| Cheddar Cheese |
| 1-3 Avocados Chopped |
Cook chicken by barbecuing or grilling it on a George Forman grill. Cut chicken into small pieces or shred it. Then place it, along with all other ingredients except: cilantro, sour cream, tortilla chips, cheese and avocados, in a slow cooker. Cover and cook on low heat setting for 4 hours and until chicken is tender. Stir in cilantro and cook for 30 more minutes. Serve in bowls and top with tortilla chips, sour cream, cheese and/or avocado.