Ingredients
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup cream or half-and-half
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Chopped cilantro, for garnish
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Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
- Stir in the cooked chicken, chicken broth, enchilada sauce, corn, black beans, chili powder, and cumin. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Stir in the cream or half-and-half and heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with shredded cheese, tortilla chips, and cilantro.
Notes
- This recipe is forgiving with ingredients. Feel free to make substitutions if needed.