Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 lb boneless skinless chicken breast
  • 2 cups low sodium chicken broth
  • 15 oz red enchilada sauce
  • 14.5 oz fire-roasted diced tomatoes
  • 15 oz black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 oz cream cheese, softened and cubed
  • ½ cup heavy cream
  • 1.5 cups shredded Monterey Jack cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion and red bell pepper, cooking until the onions become translucent and the peppers soften.
  2. Stir in the minced garlic, cumin, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Pour in the enchilada sauce, chicken broth, and fire-roasted tomatoes. Add the chicken breasts and bring the mixture to a gentle simmer for 20 minutes until the chicken is cooked through.
  4. Remove the chicken from the pot and shred it using two forks, then return the shredded meat to the soup.
  5. Reduce heat to low and whisk in the cubed cream cheese and heavy cream. Stir continuously until the cream cheese fully melts and the broth is velvety.
  6. Fold in the black beans, corn, and shredded Monterey Jack cheese, stirring until the cheese is melted and smooth.