Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Rotisserie chicken can be used for convenience.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce Adjust spiciness based on the sauce.
- 4 cups chicken broth Homemade broth is recommended for richer flavor.
- 1 cup heavy cream Can substitute with half-and-half or coconut cream for a dairy-free version.
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained and rinsed)
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese for topping
- Chopped cilantro for garnish
Method
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
- Add the shredded chicken, enchilada sauce, and chicken broth. Bring to a simmer.
Cooking
- Stir in heavy cream, corn, black beans, and cumin. Season with salt and pepper.
- Continue to simmer for about 15-20 minutes, allowing flavors to meld.
Serving
- Serve hot, topped with shredded cheese and cilantro.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 24gFat: 22gSaturated Fat: 12gSodium: 800mgFiber: 6gSugar: 3g
Notes
For extra nutrition, add veggies like bell peppers or zucchini. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
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