Ingredients
The following ingredients have 6 Servings
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 1 green pepper diced into small bite size pieces
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon marjoram
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 4 cups low sodium chicken broth
- 1 (10 ounce) can red enchilada sauce
- 1 (15.25 ounce) can black beans drained and rinsed
- 1 (15.25 ounce) can corn drained and rinsed
- 1 (10 ounce) can diced tomatoes
- 1 (7 ounce) can green chiles
- 2 1/2 cups cooked diced chicken
- 1 tablespoon chopped parsley
- tortilla strips
- sour cream
- cheddar cheese
Instruction
- Heat olive in a heavy stockpot or Dutch Oven over medium heat.
- Add onions and peppers and cook for 3-4 minutes.
- Add the minced garlic, paprika, marjoram, chili powder and cumin the last 30 seconds of cooking; stirring constantly.
- Add chicken stock, black beans, corn, diced tomatoes and green chiles.
- Simmer for 20 minutes stirring occasionally.
- Add the cooked chicken and simmer for 5 minutes. Top with chopped parsley, tortilla strips, sour cream and shredded cheddar cheese if desired.
