Creamy Chicken Enchilada Soup -

Creamy Chicken Enchilada Soup

Prep Time 10

Cook Time 21

2 tbsp oil (avocado or olive oil work best)
1 medium onion, diced
2-4 garlic cloves minced
15 oz enchilada sauce
10 oz tomatoes with green chilies (Rotel)
15 oz black beans, drained and rinsed
15 oz corn kernels, drained
2 cups chicken broth
1 tsp chili powder
1 tsp cumin
1 tsp paprika
salt and pepper to taste
8 oz cream cheese
1 cup heavy cream
3 cups shredded cheese
Optional: Fresh cilantro, sour cream, avocado slices, tortilla chips, lime wedges (for garnish)

Heat 2 tbsp oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until tender and fragrant, about 4-5 minutes.
Stir in the enchilada sauce, tomatoes with green chilies, black beans, corn, and chicken broth. Bring to a simmer.
Add the shredded chicken, chili powder, cumin, paprika, salt, and pepper. Let it simmer for 10 minutes.
Stir in the cream cheese and allow it to melt completely, stirring occasionally.
Add the heavy cream and 2 cups of shredded cheese. Stir until the cheese is melted and the soup is creamy.
Serve hot with your favorite garnishes, like fresh cilantro, sour cream, avocado slices, tortilla chips, and lime wedges.

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