1½poundsboneless skinless chicken breastcut into ½-inch pieces
1red bell pepperchopped
1tablespoonminced garlicabout 3 cloves
32ounceschicken broth1 carton
30ouncesgreen enchilada sauce(2 cans)
15ouncescorndrained (1 can)
15ouncespinto beansrinsed and drained (1 can)
15ouncesblack beansrinsed and drained (1 can)
10ouncesdiced tomatoes and green chilesdrained (1 can)
8ouncesMonterey Jack cheeseshredded, for serving (or cheese of choice)
1cupsour creamfor serving (divided)
green onionssliced, for serving (optional)
Melt the butter in a large Dutch oven or heavy pot over medium heat. When the butter begins to foam, add the chicken, onions, garlic and bell peppers. Cook, stirring occasionally until the chicken is browned and cooked through; 8 to 10 minutes.
Next, stir in the broth, enchilada sauce, corn, pinto beans, and tomatoes. Season with the cumin, chili powder, and coriander. Bring the ingredients to a boil, then reduce the heat to a simmer. Simmer stirring occasionally for 30 minutes or more.
To serve, stir in a dollop of sour cream into each bowl, until melted. Top with shredded cheese and garnish with green onions.
Even lighter recipe? Replace the butter with a heart healthy oil, such as olive oil. Also use low-fat sour cream and shredded cheese.Recipe adapted from Paula Deen Magazine
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