Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 tbsp tomato paste
  • 3 cups shredded rotisserie chicken breast
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles
  • 6 cups low-sodium chicken broth
  • 1/2 cup red enchilada sauce
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 1/2 cup fresh cilantro, chopped
  • 2 cups crispy tortilla strips
  • 1 medium avocado, diced

Instructions:

  1. Heat olive oil over medium heat in a large Dutch oven or pot. Add the diced onion and jalapeno, sautéing until onions are translucent (about 4-5 minutes). Stir in minced garlic and tomato paste, cooking for 60 seconds until the paste turns a deep brick red.
  2. Pour in the chicken broth and red enchilada sauce. Stir in the ground cumin and smoked paprika. Bring to a gentle boil, then reduce heat to a simmer.
  3. Add the fire-roasted tomatoes and diced green chiles to the broth; simmer for 10 minutes.
  4. Fold in the shredded rotisserie chicken, drained black beans, and frozen corn. Simmer for an additional 5 minutes until chicken is heated through.
  5. Remove from heat and stir in fresh lime juice and chopped cilantro.
  6. Serve hot topped with crispy tortilla strips and diced avocado.