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Recipe Ingredients

  • 1 (32-ounce) box reduced-sodium chicken stock
  • 2 (10-ounce) cans green chili enchilada sauce
  • 1 (12-ounce) can evaporated milk
  • 2 (15-ounce) cans black beans
  • 1 (14.5-ounce) can petite no-salt-added diced tomatoes
  • 2 Tbsp. fresh jalapeño pepper, finely diced
  • 1 ½ tsp. ground cumin
  • 1 tsp. chili powder
  • (1) whole rotisserie chicken, deboned, skin removed, chopped into bite-size pieces
  • 1 (12-ounce) bag frozen sweet corn
  • ½ cup fresh cilantro, chopped

Optional garnish:

  • cheddar cheese shreds
  • sour cream
  • fresh cilantro sprigs
  • tortilla chips

Recipe Directions

  1. In a 5-quart Dutch oven, combine the first 8 ingredients (broth, enchilada sauce, evaporated milk, beans, tomatoes, jalapeno pepper and dry seasonings).
  2. Heat over medium heat until mixture reaches a simmer. Reduce heat to low and simmer for 20 minutes.
  3. Add prepared chicken and frozen corn. Return to a simmer for an additional 5-10 minutes. Stir in chopped cilantro just before removing from the heat.
  4. Ladle hot soup into serving bowls and top with optional garnish as desired.

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