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Heat oil and add garlic, onion, bell pepper and saute.
Pour in milk, enchilada sauce, 2 cups of the chicken broth and bring to a boil.
Add julienne corn tortilla, lower to a simmer, stirring occasionally until completely dissolved.
Add cumin, and cayenne pepper and add uncooked chicken.
10 minutes later, add cooked beans, 2 remaining cups of chicken broth, corn, & Rotel.
Lastly incorporate cheese slowly until completely and evenly melted.
Serve and garnish with a teaspoon of sour cream, cilantro, and diced avocado.
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sarahbaker2 1 year ago
TrentButler 1 year agoExcellent combination of ingredients. I cooked enough to feed an army and everyone wanted the recipe. Thank you.