Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 15 oz black beans, drained and rinsed
- 4 ears fresh sweet corn
- 1 large onion, diced
- 4 oz cream cheese, cubed
- 10 oz red enchilada sauce
- 4 cups chicken broth
- 4 oz cheddar cheese
- 15 oz fire-roasted tomatoes
- 4 oz green chilies
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ¼ cup chopped cilantro
- ¼ cup sliced green onions
- 1 avocado, sliced
- 6 corn tortillas
- 1 lime
- Avocado oil
- All-purpose chicken seasoning
- Salt, to taste
- Sliced jalapeños, optional
Instructions
- Preheat the grill to high heat. Coat the corn with avocado oil and grill until charred on all sides. Cut the kernels from the cobs.
- Coat the chicken with avocado oil and all-purpose chicken seasoning. Grill for 3–4 minutes per side until grill marks develop. The chicken will finish cooking in the soup.
- Heat avocado oil in a Dutch oven over medium heat. Sauté the onion and green chilies for 4–5 minutes until softened.
- Add the grilled chicken, corn, chili powder, garlic powder, onion powder, cumin, fire-roasted tomatoes, chicken broth, and red enchilada sauce.
- Simmer over low heat for approximately 30 minutes, until the chicken reaches 165°F and is tender.
- Slice the corn tortillas into thin strips. Fry in oil until crispy, drain, and sprinkle with salt.
- Remove and shred the chicken, then return it to the Dutch oven. Add the black beans, cream cheese, and cheddar cheese. Stir over low heat until the cheeses melt and the soup is creamy.
- Ladle into bowls and garnish with cilantro, green onions, avocado, jalapeños, crispy tortilla strips, and fresh lime juice. Serve and Enjoy!
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Category: Main dish
- Method: Grilling, Slow Cooking
- Cuisine: Mexican
