Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • 1 tsp ground cumin
  • 3 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups low sodium chicken broth
  • 1 can (10 oz) red enchilada sauce
  • 4 oz cream cheese, softened and cubed
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven or heavy-bottomed pot. Add diced onion and cook until translucent (about 4-5 minutes).
  2. Stir in minced garlic, green chiles, and cumin. Toast for 60 seconds until aromatic.
  3. Stir in red enchilada sauce, chicken broth, diced tomatoes, corn, black beans, and shredded chicken.
  4. Bring to a boil, then reduce heat and simmer for 15-20 minutes until flavors meld.
  5. Stir in softened cream cheese, shredded Monterey Jack cheese, and sour cream, stirring until melted and the soup is velvety.