Go Back
Print
Recipe Image
Smaller
Normal
Larger
Chicken Enchilada Pot
Megan
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course
Soup
Cuisine
Mexican
Calories
316
kcal
Ingredients
2
tablespoons
olive oil
1
small yellow onion
chopped
2
cloves
garlic
minced/crushed
1½
teaspoons
ground cumin
1
teaspoon
ground coriander
1
teaspoon
Ancho chile powder or pure chile powder
1 15
oz
can fire roasted diced tomatoes
32
oz
chicken stock
1 10
oz
can red enchilada sauce
1
pound
cooked
shredded chicken
1
can black beans
¾
cup
corn
Instructions
Heat olive oil in a large pot over medium heat. Add onions and cook for 3-5 minutes or until soft, stirring occasionally.
Add garlic and cook for another minute.
Stir in the cumin, coriander, and Ancho chile powder until it is well incorporated.
Add the tomatoes, chicken stock, enchilada sauce, beans, and corn.
Bring pot to a simmer over medium high heat.
Add shredded chicken and reduce heat to medium low.
Ladle into serving bowls. Optional toppings: avocado, jalapeño, tortilla strips, and/or chopped cilantro