Ingredients

The following ingredients have 7 Servings
  • 5 small corn tortillas (cut into strips)
  • 3 teaspoons vegetable oil (divided)
  • 1 pound boneless (skinless chicken breasts, diced)
  • 1 small yellow onion (diced)
  • 8 ounces Greek cream cheese (softened)
  • 3/4 cup enchilada sauce
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup low sodium chicken broth
  • 1 14 ounce can low sodium black beans (drained and rinsed)
  • 1 14 ounce can sweet corn kernels (drained and rinsed)
  • 1 10 ounce can diced tomatoes with chilies (such as Rotel brand)
  • Sliced avocado and cilantro leaves for serving (optional)

Instruction

  • Heat 1 teaspoon of vegetable oil in a 3-quart or larger Dutch oven or other heavy-bottomed pot over medium heat. Add the tortilla strips and fry until crispy, about 2 minutes. Remove with a slotted spoon and set aside.
  • Add the remaining 2 teaspoons of oil to the pot and turn the heat to medium-high. Add the chicken pieces and diced onion; cook 7-10 minutes until chicken is browned and cooked through.
  • Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer).
  • Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.
  • Serve topped with tortilla strips, cilantro, and avocado.