Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes (fresh or canned)
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup sour cream (optional)
- Fresh cilantro, for garnish
- Tortilla strips or chips, for topping
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Kitchen knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Step-by-Step Instructions
To start, I heat my olive oil in a large pot over medium heat. Once the oil is shimmering, I throw in the diced onions and sauté them until they become translucent and fragrant – about 5 minutes. The smell is simply heavenly! Next, I add in the minced garlic and let it cook for an additional minute. It’s at this point that I can’t resist lifting the lid just to take a whiff of the delicious aromas filling my kitchen. I promise, you’ll be doing the same! (See the next page below to continue steps…)