Creamy Chicken Enchilada Soup

Step 1

Heat the oil in a large saucepan over medium-high heat, add the onions and cook until tender, about 5-7 minutes.

Step 2

Add the garlic, cumin and chili powder and cook until fragrant, about 30 seconds.

Step 3

Add the broth, enchilada sauce, tomatoes and chicken, bring to a boil, reduce the heat and simmer until the chicken is falling apart tender, about 20 minutes.

Step 4

Remove the chicken, shred, return to the soup along with the beans, corn, and zucchini and simmer until the zucchini is tender, about 5-7 minutes.

Step 5

Add the cream cheese, cheddar cheese, monterey jack cheese and cook until the cheese has melted into the soup, about 3-5 minutes.

Step 6

Season with salt and pepper to taste, mix in the cilantro and enjoy!

Step 7

Heat the oil in a large saucepan over medium-high heat, add the onions and cook until tender, about 5-7 minutes.

Step 8

Add the garlic, cumin and chili powder and cook until fragrant, about 30 seconds.

Step 9

Add the broth, enchilada sauce, tomatoes and chicken, bring to a boil, reduce the heat and simmer until the chicken is falling apart tender, about 20 minutes.

Step 10

Remove the chicken, shred, return to the soup along with the beans, corn, and zucchini and simmer until the zucchini is tender, about 5-7 minutes.

Step 11

Add the cream cheese, cheddar cheese, monterey jack cheese and cook until the cheese has melted into the soup, about 3-5 minutes.

Step 12

Season with salt and pepper to taste, mix in the cilantro and enjoy!