1chipotle chiliminced (optional…if you want less heat, leave this out.)
1cupfrozen cornthawed
1 15ouncecan black beansdrained and rinsed
1 15ouncecan diced tomatoes
1/2cupenchilada sauce
2cupsshreddedcooked chicken breast
3cupschicken stockfor richer flavor used beef stock
4ouncescream cheesesoftened
1/2cupshredded cheddar cheese
1limezested and juiced
Salt and pepperto taste
Sour creamsliced avocado, sliced jalapeno, chopped cilantro and Queso Fresco for garnish, optional
Instructions
Heat the olive oil in a large stock pot or dutch oven over medium high heat.
Add the onion and cook until softened.
Stir in the bell pepper and jalapeno continuing to cook until softened.
Add the garlic and cook for 1 minute longer.
Stir in the tomato paste, chili powder, cumin, onion powder, garlic powder and cayenne. Cook for 1-2 minutes until the tomato paste darkened and starts to become caramelized.
Add the green chilis, adobo sauce, chipotle chili (if using), corn, black beans, tomatoes and enchilada sauce, stirring to combine.
Stir in the chicken breast and stock. Bring the mixture to a boil and then turn the heat to low. Simmer for 5 minutes.
Stir in the cream cheese and cheddar cheese continuing to stir until the cheese has melted.
Add the lime zest and juice then season with salt/pepper to taste.
Serve the soup garnished with sour cream, avocado, jalapeno, cilantro and queso fresco, if desired.
Notes
Chicken Enchilada Soup can be made up to 3 days in advance. Store in an airtight container in the refrigerator.You can also freeze Chicken Enchilada Soup for up to 2 months. Reheat in a large pot until warmed through.