Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked chicken breast (shredded or cut into bite size pieces)
  • 2 cups chicken stock
  • 1.25 cup enchilada sauce (1 10oz. can)
  • 1 can black beans (rinsed and drained, 14oz.)
  • 14 oz can diced tomatoes (with juice)
  • 15 oz can whole kernel corn (drained)
  • 4 oz can diced green chiles
  • 1 clove of garlic (minced)
  • 1/2 cup chopped onion
  • 1.5 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon chili powder
  • shredded cheddar cheese (sour cream, chopped avocados, tortilla strips - for topping)

Instruction

  • Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft.
  • Add cooked chicken, black beans, corn, diced tomatoes, diced chiles and stir together.
  • Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together.
  • Bring to boil and simmer for 10 to 12 minutes.
  • Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips.