Ingredients
• 1 Rotisserie Chicken (shredded)
• 1 cup chopped white onion
• 2 tablespoons minced garlic
• 1/2 tsp salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 3 teaspoons Mrs. Dash Original
• 1 teaspoon chili powder
• 1 package chipotle taco seasoning
• 2 tsp Hidden Valley Ranch Seasoning
• 1/3 cup roasted red bell peppers
• 4 tablespoons mild pickled jalapenos
• 1 small can tomato paste
• 1 can corn
• 1 can pinto beans
• 1 can canellini beans
• 1 14.5 ounce can petite diced tomatoes
• 5 cups water
• 2 tsp Better than Bouillon (chicken)
• 1 Cup LaVictoria Green Enchilada Sauce
• 1 tablespoon lime juice
• 1/2 cup cilantro leaves
• 1/2 Block (4oz) Cream Cheese
Toppings
• 1 8oz Block Colby Jack Cheese Shredded
• Tortilla Chips
• Sour Cream
• Avocado (optional)
DIRECTIONS:
Add all ingredients except the shredded cheese, chips and sour cream to large stock pot and boil for about 25-30 minutes.
Serve in bowls and top with tortilla chips, shredded cheese and sour cream. Can also top with fresh Avocado if desired.
