Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup corn (frozen or canned)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- to taste Fresh cilantro (for garnish (optional))
- to taste Avocado and cheese (for topping (optional))
Instructions
- In a large pot over medium heat, sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, black beans, diced tomatoes, enchilada sauce, chicken broth, corn, cumin, and chili powder.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes. Stir occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro, diced avocado, and cheese as desired.
- Prep Time: 10
- Cook Time: 20