Ingredients

  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14-1/2 ounce) can Mexican diced tomatoes, undrained
  • 1 (14-1/2 ounce) can no-salt-added diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 12 ounces frozen corn
  • 1/2 cup enchilada sauce
  • 1/2 cup cornmeal
  • 3 tablespoons Justin's Cinnamon Almond Butter
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 3 cups shredded rotisserie chicken
  • Optional: plain Greek yogurt, cilantro, lime wedges, avocado slices

Cooking Instructions

  • Place beans, tomatoes, chicken broth, corn and enchilada sauce in a large stockpot; bring to a boil. Add cornmeal, reduce heat and simmer, covered, until flavors are blended, about 15 minutes.
  • Stir in almond butter, peppers, chili powder, cinnamon and chicken. Cook on low 5 minutes more.
  • Serve warm garnished with a dollop of Greek yogurt, a sprinkle of cilantro, avocado and lime.