1 tablespoon olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 10-ounce can enchilada sauce
4 cups chicken broth
1 15-ounce can fire roasted tomatoes, undrained
1 teaspoon chili powder
1 teaspoon ground cumin
1 pound chicken tenders
1 9-ounce package refrigerated cheese tortellini (2 cups)
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn
6 ounces Cabot 4 Cheese Mexican Shredded Cheddar,(1½ cup)
1 lime, juiced
Salt and pepper, to taste
HEAT the olive oil in a large Dutch oven or stock pot, over medium heat.
ADD the onion and cook until softened, 8-10 minutes. Add the garlic and cook another 2 minutes. Add the enchilada sauce, chicken broth, tomatoes, chili powder and cumin and season with salt and pepper.
BRING to a boil over high heat.
ADD the chicken, reduce heat, cover and simmer for 15-20 minutes, until the chicken is cooked through and easy to shred.
REMOVE the chicken to a plate and shred with two forks, then return to the pot with the tortellini and black beans. Simmer for 7 minutes, until the tortellini is al dente.
STIR in the corn, cheese and lime juice. Season with salt and pepper, to taste.
SERVE with toppings, as desired.
There are no reviews yet. Be the first one to write one.