Ingredients:

  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 10 oz red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 4 oz can diced green chiles
  • 3 cups shredded rotisserie chicken
  • 15 oz can black beans, rinsed and drained
  • 1 cup frozen or canned sweet corn
  • 4 oz full-fat cream cheese, softened and cubed
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat oil over medium heat in your pot . Add the yellow onion and red bell pepper, cooking for 5 minutes until the onions are translucent and soft.
  2. Stir in the 3 cloves of minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until the air smells intensely fragrant.
  3. Pour in the 10 oz enchilada sauce, 4 cups chicken broth, fire roasted tomatoes, and green chiles. Bring the mixture to a boil.
  4. Lower the heat to a simmer and stir in the 3 cups shredded chicken, black beans, and sweet corn. Simmer for 10 minutes until the flavors meld together.
  5. While the soup simmers, ensure your 4 oz cream cheese is cubed and softened. This is a great time to shred your cheddar cheese.
  6. Add the cream cheese cubes to the pot. Stir constantly for 3-4 minutes until the white chunks disappear into a velvety sauce.
  7. Stir in the 1 cup shredded cheddar cheese one handful at a time, allowing it to melt completely before adding more.
  8. Remove from heat and stir in the 1 tbsp lime juice. Taste and add salt or pepper if needed until the flavors pop.