Ingredients
Scale
- 2½ cups shredded rotisserie chicken
- 1 can black beans (drained and rinsed)
- 1 can pinto beans (drained and rinsed)
- 1 can petite diced tomatoes
- 1 can sweet corn (drained)
- 1 can green enchilada sauce
- 1 can chicken broth
- 8 ounces cream cheese (cubed)
- 1 packet taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Optional toppings: cheddar cheese, jalapeños, cilantro, lime wedges, sour cream
Instructions
- In a large pot over medium-high heat, combine shredded chicken, black beans, pinto beans, diced tomatoes, sweet corn, green enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.
- Reduce heat and let simmer for 20-25 minutes. In the last 10 minutes of cooking, add cubed cream cheese and stir until melted and well combined.
- Serve hot with your choice of toppings like cheddar cheese, sliced jalapeños, chopped cilantro, lime wedges, sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 75mg