Step 1

Heat the olive oil over medium-high heat in a 5 ½ quart Dutch Oven or soup pot. Sauté the onion, garlic, and jalapeno pepper until the onion is fragrant and translucent.

Step 2

Pour in the chicken broth and bring the soup to a boil.Reduce to a simmer and add in the raw chicken breast.

Step 3

Cook the chicken breasts for about 10 minutes (or until no longer pink in the middle), flipping one time. Remove the chicken from the soup pot and place it on a plate. Set the chicken aside to cool. Or use two forks to shred the chicken.

Step 4

To the soup, stir in the diced tomatoes and enchilada sauce. Continue simmering for about 20 minutes.

Step 5

Once the chicken is cool to the touch, shred it and add it to the soup along with the half and half and black beans. Cook for another 10 minutes or until thoroughly heated.

Step 6

If you want, squeeze in the juice from 1/2 a lime and add in a little chopped cilantro—taste for salt and pepper.

Step 7

Serve hot with a couple of tablespoons of shredded pepper jack cheese and extra cilantro.