Ingredients
Units
Scale
- 2 tablespoons butter
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 tablespoons taco seasoning
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 15 ounce can corn, drained
- 2 (4 ounce) cans fire-roasted green chilies
- 10 ounce can green enchilada sauce
- 3 cups shredded rotisserie chicken
- 1 cup heavy cream
- juice of 1 lime (about 2 tablespoons)
- Kosher salt
- fresh cracked pepper
- tortilla strips, sour cream, fresh chopped cilantro, thinly sliced green onion, and lime wedges for garnish
Instructions
- Heat butter in a large pot over medium heat. Add onion and a couple pinches of salt and pepper. Cook, stirring frequently for 5 minutes.
- Add garlic and cook for about 30 seconds, stirring frequently. Add taco seasoning and flour to the pot and cook, stirring constantly for 1 minute.
- Add a splash of chicken stock and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.
- Add pinto beans, corn, fire-roasted green chilies, enchilada sauce, shredded rotisserie chicken, heavy cream, and remaining chicken stock along with a couple pinches of salt and pepper.
- Stir to combine and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes.
- Stir in fresh lime juice and season to taste with salt and pepper.
- Garnish with your favorite toppings – don’t forget the homemade fried tortilla strips – and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
-
- For a thicker chili, mash or blend some of the pinto beans before adding them to the pot.
-
- Add a bit of heat with diced jalapeños, chiles in adobo, or a pinch of cayenne pepper.
-
- Use red enchilada sauce in place of the green enchilada sauce if that’s what your family prefers.
-
- Add as many veggies as you’d like. Sauteed bell pepper or poblano pepper would be delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the soup
- Calories: 374
- Sugar: 7.4 g
- Sodium: 451.2 mg
- Fat: 13.6 g
- Carbohydrates: 40.4 g
- Fiber: 9.4 g
- Protein: 24.9 g
- Cholesterol: 65.8 mg
