2½ cups (350 g) rotisserie chicken, shredded
1 can (15 ounces) black beans, drained and rinsed
1 can 15 ounces pinto beans, drained and rinsed
1 can (14.5 ounces) petite diced tomatoes
1 can (15 ounces) sweet corn, drained
1 can (28 ounces) green enchilada sauce
1 can (14 ounces) chicken broth
1 packet (2 tablespoons) taco seasoning
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
8 ounces cream cheese, cubed, room temperature
1 cup (113 g) cheddar cheese, shredded
jalapeno, sliced for garnish
cilantro, chopped for garnish
lime wedges, for garnish
sour cream, for garnish
tortilla chips, for serving
To a large pot over medium-high heat, add chicken, black beans, pinto beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.
Lower the heat and let simmer for 20-25 minutes. In the final 10 minutes of cooking, add in the cream cheese and stir together until melted.
Top with your favorties fixings like cheese, jalapeno, cilantro, lime, sour cream, and tortilla chips.