A hearty and tasty chicken enchilada chili that was inspired by Zupas. This is a great meal for when it's cold outside.
Ingredients: 1 lb chicken breast, cooked and shredded. 1 can black beans, drained and rinsed. 1 can diced tomatoes. 1 can corn kernels, drained. 1 onion, diced. 2 cloves garlic, minced. 1 cup enchilada sauce. 4 cups chicken broth. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. Tortilla strips, for garnish. Shredded cheese, for garnish. Fresh cilantro, for garnish.
Instructions: Diced onion and minced garlic should be cooked in a large pot until the onion is clear. Shred the chicken and put it in the pot along with black beans, diced tomatoes, corn kernels, enchilada sauce, chicken broth, cumin, and chili powder. Bring to a simmer, then let it cook for 20 to 25 minutes, stirring every now and then. Add pepper and salt to taste. Add tortilla strips, shredded cheese, and fresh cilantro on top while it's still hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
Island Stone Pub