1½poundsboneless, skinless chicken breast, cut into ½-inch pieces
1onion, chopped
1red bell pepper, chopped
1tablespoonminced garlic
132-ounce container chicken broth
110-ounce can green enchilada sauce
110-ounce can red enchilada sauce
115-ounce can corn, drained
115-ounce can pinto beans, rinsed and drained
115-ounce can black beans, rinsed and drained
110-ounce can diced tomatoes and green chiles, drained
2tablespoonsground cumin
1tablespoonchili powder
2cupsshredded Monterey Jack cheese
1cupsour cream
Garnish: sliced green onions, toritilla chips
Instructions
In a large pot melt the butter over medium heat. Add the chicken, onion, bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is done.
Add the broth, enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Bring to a boil, then turn down the heat and simmer for 30 minutes.
Add the cheese and sour cream and stir until melted. Garnish with green onions and tortilla chips.