Chicken Enchilada Soup

Step 1

Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.

Step 2

Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.

Step 3

Add all remaining ingredients except for the cream cheese and shredded cheese.

Step 4

Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.

Step 5

Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.

Step 6

Taste and add any additional seasonings as needed, then serve!