Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 4 cups chicken broth
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) red enchilada sauce
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Optional toppings: shredded cheese, avocado, cilantro, sour cream
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon or spatula
– Cutting board and knife
– Can opener
– Ladle
Step-by-Step Instructions
To start, I heat the olive oil in my large pot over medium heat. I toss in the diced onion and let it sauté for about 5 minutes until it’s soft and translucent. The aroma of sautéing onions fills my kitchen, making my mouth water in anticipation. Next, I add the minced garlic and cook for an additional minute until fragrant. This is the moment you know something delicious is cooking! (See the next page below to continue steps…)