Creamy Chicken Enchilada Soup

Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 tablespoon oil; 1 onion, diced; 2 cloves garlic, chopped; 1 teaspoon ground cumin; 1 teaspoon (chipotle) chili powder; 2 cups chicken broth; 2 cups enchilada sauce; 1 (15-ounce) can diced tomatoes; 1 pound boneless and skinless chicken thighs or breasts; 1 (15-ounce) can black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 medium zucchini, diced (optional); 4 ounces cream cheese, warmed (optional); 4 ounces cheddar cheese, shredded (optional); 4 ounces monterey jack cheese, shredded (optional); salt and pepper to taste; 2 tablespoons cilantro, chopped (optional); 1 tablespoon oil; 1 onion, diced; 2 cloves garlic, chopped; 1 teaspoon ground cumin; 1 teaspoon (chipotle) chili powder; 2 cups chicken broth; 2 cups enchilada sauce; 1 (15-ounce) can diced tomatoes; 1 pound boneless and skinless chicken thighs or breasts; 1 (15-ounce) can black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 medium zucchini, diced (optional); 4 ounces cream cheese, warmed (optional)

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Prep Time: 10

Cook Time: 40

Total: 50

Servings: 88

Instructions

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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!

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