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
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Prep: 10 mins | Cook: 45 mins | Total: 50 mins
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.
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