Ingredients
- 3 cups chicken broth (use 32 oz carton)
- 1/2 cup butter or margarine
- 2 med. carrots, cut into 1/4 inch slices
- 2 shallots, finely chopped (1/2 cup)
- 3 cloves garlic, finely chopped
- 2 Tbsp Taco seasoning mix
- 3/4 tsp freshly ground pepper
- 1/2 tsp salt
- 1/2 cup all purpose flour
- 1/4 cup whipping cream
- 2 cups shredded deli rotisserie chicken
- 1 can (15 oz) black beans drained, rinsed
- 1 bag (12 oz) Green Giant Steamers Niblets frozen corn, thawed
- 4 cups crushed tortilla chips
- 1 cup shredded Mexican cheese blend (4 oz)
Preparation
Step 1
Heat oven to 375. In 4 qt saucepan, heat broth over med high heat. Remove from heat; cover to keep warm.
In Dutch oven, melt butter with 2 Tbsp of the warm broth over med high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1-2 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.
Spoon mixture into ungreased 11 x 7 inch (2 qt) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20-25 mins or until golden brown.