Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1½ pounds boneless (skinless chicken breast, cut into ½-inch pieces)
  • 1 onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 tablespoon minced garlic
  • 1 32-ounce container chicken broth
  • 1 10-ounce can green enchilada sauce
  • 1 10-ounce can red enchilada sauce
  • 1 15-ounce can corn, drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 10-ounce can diced tomatoes and green chiles, drained
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • Garnish: sliced green onions (toritilla chips)

Instruction

  • In a large pot melt the butter over medium heat. Add the chicken, onion, bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is done.
  • Add the broth, enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Bring to a boil, then turn down the heat and simmer for 30 minutes.
  • Add the cheese and sour cream and stir until melted. Garnish with green onions and tortilla chips.