Ingredients

The following ingredients have 4 Servings
  • 1½ pounds shredded cooked chicken
  • 1 medium onion (chopped)
  • 4 ounces chopped green chile
  • 2 cloves garlic (minced)
  • 8-10 ounces frozen corn
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups black beans (pre-cooked or (1) can)
  • 4 cups chicken broth (homemade or (2) cans)
  • 14 ounces can petite diced tomatoes
  • 10 ounces can red enchilada sauce
  • Shredded cheese

Instruction

  • STOVETOP METHOD: Place all ingredients into a large pot on the stove. Heat over medium high heat until it starts to boil and then reduce heat and simmer on low for about 20 minutes.
  • CROCKPOT METHOD: Place all ingredients, except for the cheese, into the slow-cooker in the order listed. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Top with shredded cheese right before serving. Enjoy!