Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large yellow onion, chopped, 2 cloves garlic, minced
- Pour in the two cans of enchilada sauce and the chicken broth. Add the shredded cooked chicken, rinsed black beans, drained corn, and undrained diced green chiles. Stir in the cumin, chili powder, and oregano. Season with salt and freshly ground black pepper to your liking.2 (10-ounce) cans enchilada sauce (red or green, your preference!), 4 cups chicken broth, 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained, 1 (4-ounce) can diced green chiles, undrained, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon dried oregano, Salt and freshly ground black pepper
- Bring the soup to a simmer over medium heat, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld together beautifully.
- In a small bowl, whisk together the softened cream cheese and heavy cream until smooth. Gradually stir this mixture into the simmering soup until fully combined and the soup becomes wonderfully creamy. Continue to cook for another 5 minutes, stirring occasionally, until the soup is heated through and thickened. Do not boil after adding the cream cheese and cream.3 ounces cream cheese, softened, 1/2 cup heavy cream
- Ladle the hot soup into bowls. Garnish generously with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, freshly chopped cilantro, diced avocado, and crunchy tortilla chips.shredded cheddar cheese, sour cream, fresh cilantro, avocado, tortilla chips
Notes
This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed. Avoid boiling.
