Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 3/4 cup diced yellow onion, (optional -- See Note 1)
  • 1 teaspoon minced (jarred) garlic
  • 1 can (10 oz.) red enchilada sauce ((we use mild Old El Paso))
  • 1 can (14.5 oz.) fire-roasted diced tomatoes with green chiles added in, (undrained)
  • 1 can (16 oz.) chili beans in mild sauce
  • 1 can (15.25 oz.) black beans, (drained and rinsed)
  • 1-1/2 cups frozen corn ((or 1 can drained corn))
  • 3 and 1/4 cups chicken stock (or broth) (Note 2)
  • 3/4 teaspoon each: paprika, ground cumin
  • 1 and 1/2 teaspoons chili powder
  • Fine sea salt and pepper
  • 4 ounces full-fat cream cheese, (softened)
  • 1 package (8 oz.) sharp Cheddar cheese, (freshly grated -- Note 3)
  • 2 cups pre-shredded rotisserie chicken (Note 4)
  • Toppings of choice: tortilla strips, sour cream, avocado, fresh lime, pico de gallo, and fresh cilantro (Note 5)

Instruction

  • ONION AND GARLIC: Place a large cast-iron pot or regular pot over medium-high heat and add the olive oil. Add in the onion and sauté, stirring occasionally for 3-4 minutes. (While the onion is sautéing, open up cans and drain/rinse black beans.) Add in the garlic and stir for another 30 seconds or until fragrant.
  • EVERYTHING ELSE IN: Increase the heat to high. Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, undrained chili beans, drained and rinsed black beans, corn, and chicken stock or broth. Stir to combine and bring to a boil. While the soup is coming to a boil, add in the cumin, paprika, and chili powder. Season to taste with salt and pepper (I add 1 teaspoon fine sea salt and 1/4 teaspoon pepper). Stir again. 
  • CHEESES AND CHICKEN: Meanwhile, warm the cream cheese in the microwave until very soft. Once the soup is boiling, stir in the cream cheese. Let that melt down a bit while you grate the Cheddar cheese. Using a whisk, briskly whisk the soup until the cream cheese completely melts into the soup and incorporates. Remove soup from heat and add in the grated cheese. Stir until melted and then stir in the rotisserie chicken.
  • SERVE: Ladle soup into bowls and serve with your favorite toppings such as tortilla strips, sour cream, avocado, fresh lime, pico de gallo, fresh cilantro, etc. -- whatever you like best! Enjoy!
  • STORAGE/LEFTOVERS: Leftover soup will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don't boil the soup or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this soup, it isn't a great candidate for freezing and thawing. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation.