-1 yellow onion, diced
-2 tbsp butter
-1 jalapeño, finely chopped
-3 chicken breasts, each cut in half
-5 cups chicken broth
-1/2 cup enchilada sauce
-1 tsp each cumin, chili powder, paprika, salt and pepper
-1/2 tsp dried oregano
-1 tbsp tomato paste
-15 oz can black beans, drained and rinsed
-15 oz can corn, drained and rinsed
-1 tsp minced garlic
-1 can rotel
-1/3 cup heavy cream
-1/2 cup sour cream
-1 cup shredded cheddar
Toppings: cilantro, tortilla strips, lime wedge, avocado, cheese
- In a large pot over medium high, add butter and melt.
- Add jalapeño, onion and garlic. Cook 3-4 min.
- Add chicken broth and enchilada sauce.
- Add chicken breasts.
- Add all seasonings, tomato paste, corn, rotel and black beans.
- Bring to a simmer. Cover and cook 30 min.
- Uncover. Remove cooked chicken and shred. Add shredded chicken back to pot.
- Stir in heavy cream, sour cream, and cheddar cheese.
