Ingredients
Scale
- 2½ cups shredded rotisserie chicken
- 1 can black beans (15 ounces), drained and rinsed
- 1 can pinto beans (15 ounces), drained and rinsed
- 1 can petite diced tomatoes (14.5 ounces)
- 1 can sweet corn (15 ounces), drained
- 1 can green enchilada sauce (28 ounces)
- 1 cup chicken broth (14 ounces)
- 8 ounces cream cheese, cubed
- 1 packet taco seasoning (2 tablespoons)
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Shredded cheddar cheese, for topping
- Sliced jalapeños, for garnish
- Chopped cilantro, for garnish
- Lime wedges, for garnish
- Sour cream, for garnish
- Tortilla chips, for serving
Instructions
- Gather all ingredients; shred rotisserie chicken if not already done.
- In a large pot over medium-high heat, combine shredded chicken, black beans, pinto beans, diced tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.
- Lower the heat and let it simmer for 20-25 minutes. In the last 10 minutes of cooking, add cubed cream cheese and stir until melted and well blended.
- Serve warm with desired toppings such as shredded cheddar cheese, sliced jalapeños, chopped cilantro, lime wedges, sour cream, and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1½ cups or 360g)
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 60mg