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Ingredients
1 medium onion finely chopped- ½ bell pepper diced
1 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic minced- 1 lb boneless skinless chicken breast
15 oz black beans drained- 15 oz canned tomatoes with juices
1 cup corn fresh or drained canned- 10 oz enchilada sauce
32 oz chicken broth
4 oz cream cheese- 1 ½ cups shredded cheddar, Colby Jack or Mexican cheese blend
1 tsp ground cumin
1 tsp Italian seasoning
2 tsp chili powder
1 tsp salt or to taste
Instructions
- Warm the butter and oil in a Dutch oven over medium-high heat. Cook the onion and pepper until tender, then add the garlic and cook until fragrant.
- Add the chicken, beans, tomatoes, corn, enchilada sauce, broth, cumin, Italian seasoning, chili powder and salt. Bring to a boil and cook at a steady simmer for about 15 minutes, until the chicken is cooked through.
- Move the chicken to a plate, shred it, and return it to the pot. Add the cream cheese and shredded cheese and stir until melted, about 10 minutes.
Notes
Cut the cream cheese into pieces so it melts more evenly.
Adapted from Valentina, submitted recipe scan.
