Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups cooked shredded chicken
- 3 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- Fresh cilantro, chopped
- Sliced avocado for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, bell pepper, and cook until softened.
- Add minced garlic and cook for another minute.
- Stir in shredded chicken, chicken broth, and enchilada sauce. Bring to a boil.
- Reduce heat and add corn and black beans. Simmer for 10 minutes.
- Stir in shredded cheese and sour cream until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro and sliced avocado.
Notes
- You can substitute cooked shredded turkey or beef for chicken.
- For a spicier version, add diced jalapenos or hot sauce.
- Best served with warm tortilla chips or bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 330 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg