Description

Dinner can be on the table in 30 minutes from start to finish with this easy to make tasty soup. It's creamy, cheesy and full of yummy veggies. Serve with desired toppings and perhaps crusty bread and a salad.

Ingredients

• 2 T. olive oil
• 1 large purple onion, diced
• 1 red bell pepper, diced
• 4 c. chicken stock/broth
• 2 t. ground cumin
• 10 oz. red enchilada sauce
• 14.5 oz. can fire-roasted diced tomatoes
• 1 can black beans, rinsed and drained
• 4 oz. can diced green chiles
• 8 oz. cream cheese, cut into 1 inch cubes
• 1 c. shredded Mexican cheese, plus more for garnish
• 2 c. shredded cooked chicken (rotisserie chicken works great)
• 3 T. chopped cilantro, reserving some for garnish
• salt and pepper, to taste
• 3 green onions, chopped, reserving some for garnish
• Toppings for Garnish:
• chopped green onion, chopped cilantro, diced red onion, crushed tortilla chips, diced avocado, shredded Mexican or Cheddar cheese, plain Greek yogurt or sour scream

Steps

1. Heat the olive oil in a large soup pot over medium-high heat. Add in onion and bell pepper; cook until pepper is softened and onion is translucent. Pour in chicken stock/broth, cumin and enchilada sauce; stir; bring to a boil.
2. Reduce heat to medium; add in diced tomatoes, black beans, green chiles, chopped green onion, chopped cilantro and shredded cooked chicken; stir; simmer for 10-15 minutes. Reduce heat to low. Add in cubed cream cheese and shredded Mexican cheese; stir; continue stirring while the cheese melts and incorporates.
3. Season to taste with salt and pepper.