Ingredients
Scale
- 2½ cups (350 g) rotisserie chicken, shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) sweet corn, drained
- 1 can (28 ounces) green enchilada sauce
- 1 can (14 ounces) chicken broth
- 1 packet (2 tablespoons) taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 8 ounces cream cheese, cubed, room temperature
- 1 cup (113 g) cheddar cheese, shredded
- jalapeno, sliced for garnish
- cilantro, chopped for garnish
- lime wedges, for garnish
- sour cream, for garnish
- tortilla chips, for serving
Instructions
- To a large pot over medium-high heat, add chicken, black beans, pinto beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.
- Lower the heat and let simmer for 20-25 minutes.
- In the final 10 minutes of cooking, add in the cream cheese and stir together until melted.
- Top with your favorite fixings like cheese, jalapeno, cilantro, lime, sour cream, and tortilla chips.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave.
- Adjust spice levels by adding more or less chili powder.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg