Creamy Chicken Enchilada Soup in 30 minutes

Ingredients

Tortillas chips

3 teaspoons vegetable oil divided

1 rotisserie chicken shredded

1 small yellow onion diced

8 ounces Greek cream cheese softened

3/4 cup enchilada sauce

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

3/4 cup low sodium chicken broth

1 14 ounce can low sodium black beans drained and rinsed

1 14 ounce can sweet corn kernels drained and rinsed

1 10 ounce can diced tomatoes with chilies such as Rotel brand

Sliced avocado and cilantro leaves for serving optional

Instructions

1.Heat 2 teaspoons of oil in a pot and turn the heat to medium-high. Add the diced onion; cook for 5 minutes until the are translucent. Then add shredded chicken and set aside.

2.Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer).

3.Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.

4.Serve topped with tortilla strips, cilantro, and avocado.

Notes

To store leftover Chicken Enchilada Soup, let it cool completely, then transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.

To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.