Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Fresh cilantro and diced avocado for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and diced bell pepper, cook until softened.
- Stir in minced garlic, cook for 1 minute until fragrant.
- Add shredded chicken, chicken broth, red enchilada sauce, corn, cumin, and chili powder. Bring to a boil.
- Reduce heat and simmer for 15 minutes to develop flavors.
- Stir in shredded cheese and sour cream until melted and smooth.
- Serve hot, garnished with cilantro and diced avocado.
Notes
- You can substitute cooked turkey or beef for chicken.
- For a spicier version, add chopped jalapenos.
- Best served with tortilla chips or warm bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (roughly 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 1020mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg