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1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1.5 lbs boneless skinless chicken breasts

1 tsp chili powder

1 tsp cumin

1/2 tsp dried oregano

Salt and pepper, to taste

4 cups low-sodium chicken broth

1 (10 oz) can red enchilada sauce

1 (15 oz) can black beans, rinsed and drained

1 cup frozen or canned corn, drained

1 (4 oz) can diced green chiles

8 oz cream cheese, softened and cubed

1.5 cups shredded cheddar or Monterey Jack cheese

1/2 cup heavy cream (optional)

Optional Toppings:

Tortilla chips or strips

Sour cream

Cilantro

Avocado

Jalapeños

Lime wedges

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1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until translucent.

2. Add garlic and cook for 1 more minute until fragrant.

3. Add chicken breasts and season with chili powder, cumin, oregano, salt, and pepper.

4. Pour in chicken broth and enchilada sauce. Stir to combine.

5. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until chicken is cooked through.

6. Remove chicken from the pot, shred with two forks, and set aside.

7. Add cream cheese to the soup and whisk until melted and smooth.

8. Return shredded chicken to the pot. Stir in black beans, corn, and green chiles.

9. Add shredded cheese a handful at a time, stirring until melted. Add heavy cream if using.

10. Simmer for 5–10 more minutes. Serve hot with desired toppings.

For faster prep, use rotisserie chicken and skip the initial simmering step.

Adjust spice level by using hot enchilada sauce or extra jalapeños.

Use certified gluten-free enchilada sauce and broth to make this recipe gluten-free.

Store leftovers in the fridge for up to 4 days. Reheat gently on the stovetop.

If freezing, do so before adding cream cheese and shredded cheese, then add them when reheating.