When the weather’s cold and the days are busy, who doesn’t love a comforting bowl of soup? This soup is hearty, flavorful and somehow even better the next day — perfect for making ahead on a Sunday and enjoying throughout the week.
Here’s what you need:
1 tablespoon olive oil
1 yellow onion, diced
1 green pepper, diced
2 cloves garlic, minced
10 ounce can mild red enchilada sauce
1 14.5 ounce can of diced tomatoes
1 15 ounce can of black beans, drained and rinsed
1 15 ounce can of whole kernel corn, drained
4 cups chicken or vegetable broth
1 pound boneless skinless chicken breasts or tenders
2 ounce cream cheese, cubed and softened
Spices: feel free to use to taste but I recommend starting with ½ teaspoon each of chili powder, garlic powder, onion powder and cumin
Optional toppings: shredded cheddar or Colby jack cheese, plain Greek yogurt or sour cream, tortilla chips, cilantro, sliced avocado
Here’s what you do:
Heat olive oil in a large pot over medium heat. Add onion, garlic and bell pepper. Cook for 3-5 minutes until softened.
Stir in remaining ingredients (spices through chicken), except cream cheese and toppings. Bring to a gentle boil and simmer for 15-20 minutes, until chicken is cooked through.
Remove the chicken, shred with two forks and return to the pot.
Reduce the heat to low. Stir in softened cream cheese until fully melted and smooth.
Simmer on low for another 10-20 minutes. Serve with your favorite toppings.
