Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (10 oz) can enchilada sauce
- 4 cups chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes and green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese (for topping)
- Sour cream (for serving)
- Fresh cilantro (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic; sauté until the onion is translucent.
- Add the chicken breasts to the pot and cook until browned on all sides.
- Stir in the enchilada sauce, chicken broth, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir to combine.
- Serve hot with shredded cheese, sour cream, and fresh cilantro on top.
Notes
For added flavor, consider marinating the chicken in some enchilada sauce before cooking. Adjust the spice level by adding more chili powder or using spicy diced tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg