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nadalada
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Begin by heating the oil and butter in a large stock pot over medium heat.
Once hot, add the diced onion, diced bell pepper, and jalapeño. Stir them together and cook for about seven minutes, or until the vegetables are tender and fragrant.
Season the mixture with cumin, chili powder, black pepper, taco seasoning, and a dash of 'Slap Your Mama'. Stir well and allow the spices to bloom for about a minute.
Add the minced garlic and cook for another minute, stirring constantly to prevent it from burning.
Stir in the fire-roasted diced tomatoes, diced green chilies, black beans, corn, enchilada sauce, and chicken broth. Mix everything together well to combine all the flavors. Stir in the cooked chicken.
Bring the mixture to a boil over medium-high heat, and once it reaches a rolling boil, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. This will allow the flavors to meld together.
Turn the heat to low and stir in the cheeses. Stir constantly until all of the cheese is melted.
Season to taste if needed. Serve with your favorite toppings and enjoy!