Ingredients
- 1/2 cup butter (or margarine)
- 6 ounces carrots (2 medium carrots, finely diced)
- 1 small yellow onion (finely chopped, about 1/2 cup)
- 3 garlic cloves, finely chopped
- 2 to 3 tablespoons taco seasoning mix (from 1-oz package, Old El Paso)
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup heavy cream (whipping cream)
- 9 ounces chicken (2 cups cooked shredded deli rotisserie chicken)
- 1 can (15 ounce) black beans (drained, rinsed)
- 12 ounces whole kernel corn (thawed, Green Giant Steamers Niblets frozen corn)
- 4 cups crushed tortilla chips
- 1 to 1 1/2 cups shredded cheese (Mexican cheese blend)
How to Make
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Step 1: Grease an 11x7-inch (2-quart) baking dish.
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Step 2: Heat oven to 375°F.
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Step 3: In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
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Step 4: In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, onions, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
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Step 5: Spoon mixture into baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.
We hope you enjoy this recipe!
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