Ingredients
- Oil, as needed
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 4 large garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (14 ounce) can diced tomatoes with juice
- 1 (19 ounce) can Old El Paso Mild Red Enchilada sauce
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1 (15 ounce) can black beans, drained
- 2 cups frozen corn
- 2 teaspoons seasoned salt, or to taste (can use white salt)
- Fresh ground black pepper, to taste
- Tabasco, to taste
- 1 1/2 cups cooked chopped chicken, or to taste
- Sour cream
How to Make
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Step 1: In a Dutch oven or large pot heat oil over medium-high heat (use enough oil to lightly coat the bottom of your pot).
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Step 2: Add in onion and green bell pepper; saute for about 4 minutes.
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Step 3: Add in garlic; cook stirring for 2 minutes, then add in flour and stir for 1 minute.
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Step 4: Add in all remaining ingredients; bring to a boil.
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Step 5: Reduce heat and simmer uncovered for about 34-40 minutes (about halfway through cooking add in the chicken, season with Tabasco sauce and more salt and pepper if needed).
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Step 6: Ladle into bowls and dollup with a spoonful of sour cream if desired.
We hope you enjoy this recipe!
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