Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (corn) or 1.5 cups frozen corn
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Tortilla chips, for serving
Equipment Needed
- Large pot or Dutch oven
- Stirring spoon
- Measuring cups and spoons
- Ladle
- Serving bowls
Step-by-Step Instructions
To start, I place my large pot on the stove and set it to medium heat. I pour in the chicken broth and bring it to a gentle simmer. Once simmering, I add my shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. I love the vibrant colors of all the ingredients swirling together! Then, I let it all mingle and heat through for about 10 minutes, stirring occasionally. The aroma at this point is like magic! (See the next page below to continue steps…)