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Categories:
olive oil onion garlic chicken broth red enchilada sauce tomatoes black beans cumin chicken breasts lime juice fresh cilantro avocado
Viewed: 43 - Published at: 5 years agoIngredients
- 1 Tablespoon Olive Oil
- 1/2 whole Onion, Diced
- 4 cloves Garlic, Minced
- 2 cups Chicken Broth
- 10 ounces, fluid Canned Red Enchilada Sauce (medium Spice)
- 1 cup Canned Crushed Tomatoes
- 15-1/2 ounces, weight Canned Black Beans, Drained And Rinsed
- 1 cup Frozen Corn
- 1/2 teaspoons Cumin
- 1/4 teaspoons Paprika
- 1/4 teaspoons Black Pepper
- 2 cups Shredded Cooked Chicken Breasts
- 1 Tablespoon Lime Juice
- 1 Tablespoon Fresh Cilantro, Chopped
- Optional Garnishes: Chopped Avocado, Tortilla Strips Or Cilantro
Method
- Add oil into a large saucepan and heat over medium heat. Add the onion and saute for 2-3 minutes. Add the garlic and cook for 1 minute. Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika and pepper. Bring to a simmer and cook for 10 minutes. Stir in the cooked shredded chicken and warm through. Take pot off of the heat and add the lime juice and cilantro. Serve immediately and garnish with avocado, tortilla strips or cilantro if desired.
