Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 32 oz chicken broth
- 10 oz red enchilada sauce
- 15 oz black beans, drained and rinsed
- 15 oz whole kernel corn, drained
- 4 oz diced green chiles
- 2 cups cooked shredded chicken breast
- 1 tsp ground cumin
- 0.5 tsp chili powder
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion and sauté for 5 minutes until softened.
- Add minced garlic and cook for 60 seconds until fragrant.
- Stir in chicken broth, enchilada sauce, black beans, corn, green chiles, and shredded chicken.
- Add cumin and chili powder, stirring to combine.
- Bring to a simmer and cook for 20 minutes.
- Season with salt and pepper to taste before serving with optional toppings like cheese, avocado, or tortilla strips.