Makes about 16 cups
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
yellow onion, chopped
4 cloves
garlic, minced
2
jalapeño peppers, seeded and chopped
¼ cup
chopped fresh cilantro
1 tbsp.
Kowalski's Ground Cumin
½ tsp.
freshly ground Kowalski’s Black Peppercorns, plus more if desired
15 oz. can
gluten-free green enchilada sauce
15 oz. jar
tomatillo (green) salsa
15 oz. can
Northern beans, rinsed and drained
10 oz.
frozen corn, thawed
8 cups
low-sodium gluten-free chicken broth
1 ½ cups
shredded Kowalski's Signature Rotisserie Chicken
Directions
Heat oil in a deep pot over medium heat. Add onion, garlic, jalapeño and roughly ½ the cilantro; sauté for 5-6 min. Add cumin; cook for 1 min. Stir in black pepper, enchilada sauce, salsa, beans, corn and broth; bring to a boil. Add chicken; reduce heat to low and simmer, covered, for 10 min. Garnish individual bowls with remaining cilantro; season with additional black pepper to taste, if desired.
