Chicken Enchilada Soup

Step 1

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot and celery. Sauté for about 5-7 minutes or until the vegetables are soft and translucent. Stir in the garlic and jalapeño and continue to cook for another minute.

Step 2

Stir in the ground cumin, paprika, and dried oregano. Cook for another 1-2 minutes until the spices are fragrant.

Step 3

Add the tomato paste to the pot and stir well, allowing it to cook for another minute. Pour in the crushed tomatoes and mix until combined.

Step 4

Add the cannellini beans, black beans, and sweetcorn to the pot. Stir to combine.

Step 5

Pour in the stock, then add the chicken breast. Make sure it’s fully submerged — add more stock as needed.

Step 6

Bring the mixture to a boil and then reduce the heat to low. let the soup simmer for about 20-25 minutes or until the chicken is fully cooked.

Step 7

Once the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

Step 8

Add the cream cheese to the pot and stir until it's fully melted. Next, stir in the grated cheddar cheese until melted.

Step 9

Stir in the fresh cilantro and season to taste. Serve the soup with extra chopped cilantro and your favorite toppings such as avocado slices, jalapeño slices or sour cream.