Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups cooked shredded chicken
- 3 cups chicken broth
- 1 cup enchilada sauce
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup shredded Mexican blend cheese
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another 1 minute.
- Stir in shredded chicken, chicken broth, enchilada sauce, diced tomatoes, corn, cumin, chili powder, and paprika. Bring to a boil.
- Reduce heat and simmer for 15 minutes to let flavors meld.
- Stir in half of the cheese until melted and creamy.
- Serve hot, topped with remaining cheese, chopped cilantro, and sliced jalapenos.
Notes
- Use cooked rotisserie chicken for quick prep.
- Adjust spice levels by adding more or less chili powder.
- Garnish with sour cream or avocado for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg