Ingredients

The following ingredients have 6 Servings
  • 5 strips (uncooked) bacon (cut into small pieces¹ )
  • 1 cup chopped onion (about one medium onion (115g))
  • 1 cup diced red pepper (about one red pepper (115g))
  • 1 finely chopped jalapeno (seeds removed)
  • 1 Tablespoon minced garlic (about 4-5 cloves for me)
  • 3 ½ cups low sodium chicken stock ((830ml))
  • 14 oz can fire roasted diced tomatoes (undrained (396g))
  • 14 oz can black beans (rinsed and drained (396g))
  • 10 oz mild enchilada sauce ((283g))
  • 1 cup frozen sweet corn
  • 7 oz can diced green chilis ((200g))
  • 1 Tablespoon chili powder (I like use ½ Tbsp ancho chili powder and ½ Tbsp regular chili powder)
  • 1 teaspoon sugar
  • ¾ teaspoon cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • 3 cups shredded chicken (I use shredded rotisserie chicken)
  • 4 oz cream cheese² (cut into cubes (113g))
  • 1 Tablespoon fresh lime juice
  • Optional toppings: Avocado (cotija cheese, cilantro, sour cream, etc.)
  • 10 corn tortillas
  • Olive oil (for drizzling)
  • Kosher salt (for sprinkling)

Instruction

  • Preheat oven to 415F/215C (this is to cook your tortillas, you want the oven preheating and it can take some time for it to reach this temperature so preheat it now).
  • Place bacon pieces in a large heavy bottomed pot (I like to use my Dutch Oven) and cook over medium heat until browned, crisp, and cooked through. Remove to a paper towel lined plate and set aside.
  • Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds)
  • Add chicken stock, tomatoes, beans, enchilada sauce, corn, chilis, chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and chicken. Stir well and bring to a simmer. Allow to simmer for 20 minutes, stirring occasionally. Meanwhile prepare your tortillas.