Ingredients
shredded cooked chicken (2 cups)
enchilada sauce (1 cup)
chicken broth (4 cups)
black beans, drained and rinsed (1 can, 15 oz)
diced tomatoes with green chilies (1 can, 10 oz)
corn kernels (1 cup, fresh or frozen)
cream cheese, softened (4 oz)
cheddar cheese, shredded (1 cup)
onion, diced (1 medium)
garlic, minced (3 cloves)
olive oil (1 tablespoon)
ground cumin (1 teaspoon)
chili powder (1 teaspoon)
paprika (1/2 teaspoon)
salt (to taste)
optional toppings: jalapeños, cilantro, sour cream
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and softened.
2. Stir in cumin, chili powder, and paprika, cooking for 1 minute. Add enchilada sauce, chicken broth, tomatoes, black beans, and corn. Bring to a simmer.
3. Add shredded chicken and softened cream cheese. Stir until cream cheese is melted and the soup is creamy.
4. Stir in shredded cheddar cheese until fully melted and incorporated.
5. Simmer for 10-15 minutes, stirring occasionally. Adjust seasoning with salt as needed.
6. Serve hot with your favorite toppings, such as jalapeños, cilantro, sour cream, or extra cheese.