– shredded rotisserie chicken (or other leftover chicken) – onion – green pepper – olive oil – black beans – Southwest style corn – Rotel diced tomatoes & green chilies – enchilada sauce – paprika – cumin – minced garlic – salt & pepper to taste – cream cheese – your favorite taco toppings such as shredded cheese, sour cream, diced green onion, etc.
In a large stock pot or dutch oven, heat olive oil over medium high heat. Cook onion and green pepper until softened, approximately 5 minutes.
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Add chicken broth, chicken, black beans, corn, Rotel, enchilada sauce, garlic, paprika, cumin and salt and pepper. Simmer 20 to 30 minutes, stirring occasionally.
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Stir in cubed cream cheese, until completely melted
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Garnish with shredded cheese sour cream, diced green onion, sliced jalapeno, chopped cilantro, sliced black olives, and/or tortilla chips if desired.
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Store any leftovers in an airtight container in fridge.
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