• ▢2 tablespoons olive oil
• ▢1 sweet onion diced
• ▢1 tablespoon minced garlic 
• ▢4 cups chicken broth
• ▢3 cups cooked, shredded chicken
• ▢1¼ cup enchilada sauce
• ▢1 can (15 ounce) black beans, drained and rinsed
• ▢2 cans (10 ounce) Rotel
• ▢1 can (15 ounce) corn
• ▢½ teaspoon chili powder
• ▢2 teaspoon cumin
• ▢½ cup corn flour
• ▢1 cup shredded cheddar plus more for topping
• ▢6 ounces cream cheese softened and cubed
• ▢½ teaspoon salt
• ▢½ teaspoon pepper
• ▢Serve with tortilla strips, sliced avocado, sour cream, and cilantro

Directions

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