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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (428g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 135 (23%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 40.9mg||13 %|
|Sodium 873.5mg||30 %|
|Potassium 828.3mg||22 %|
|Total Carbohydrate 93.6g||28 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 77.9g|
|Protein 26.1g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 591
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