Simple. Spicy. Satisfying. What more can I say?
2 boneless skinless chicken breasts, cubed
1 diced onion
1 clove garlic, minced
16-ounce jar salsa
10-ounce can red enchilada sauce
12 ounces chicken broth
1 cup frozen corn
15-ounce can black beans, drained and rinsed
salt and pepper to taste
12 ounces cheddar cheese, shredded
green onions, sliced for garnish
In large pot, sauté cubed chicken in small amount of oil until browned. Once browned, use potato masher to slightly shred cubes. Add onion and garlic; sauté until onion is translucent.
Add salsa, enchilada sauce, chicken broth and corn; bring to a boil. Boil about 5 minutes. Lower heat and add beans, cooking about five minutes more or until beans are heated through. Add salt and pepper to taste.
Serve, adding shredded cheddar as desired and green onions for garnish.
Makes six servings.