Sopa verde de enchiladas de pollo

Ingredientes

• 2 tablespoons butter or oil
• 2 cups chopped onion
• 4-6 cloves garlic (minced)
• 1 1/2 - 2 pounds boneless skinless chicken thighs or chicken breasts
• 20 ounces green enchilada sauce (two 10 oz cans)
• 8 ounces chopped green chiles (mild or hot)
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 15 ounces canned pinto beans (drained)
• 15 ounces canned sweet corn (drained)
• 8 ounces cream cheese (cut into chunks)
• 1/4 cup chopped cilantro
• Salt and pepper
• Optional enchilada soup toppings: fresh chopped cilantro, tortilla chips, shredded cheese, chopped scallions, sliced avocado.

Preparación

1. 1

   Set a 6 to 8 quart pot over medium heat. Add the butter, chopped onions, and garlic to the pot. Sauté and stir for 5 minutes until the onions are soft.

2. 2

   Add the raw chicken pieces to the pot, followed by the green chili sauce, chopped green chilies, ground cumin, and chicken broth. Add 1 teaspoon of salt and ½ teaspoon of black pepper, then stir to combine.

3. 3

   Partially cover the pot and simmer for 15-20 minutes until the chicken pieces are fully cooked. Use tongs to remove the chicken pieces and place them on a cutting board. Add the canned pinto beans, canned sweet corn, cream cheese chunks, and chopped cilantro to the pot. Stir to combine and allow the mixture to simmer and thicken.

4. 4

   Meanwhile, use two forks to shred the chicken, or alternatively chop the chicken and two small half-inch pieces. Place the chicken back in the pot and stir.

5. 5

   Allow the soup to simmer for another 5 minutes, until the cream cheese is fully melted and the soup is thick and smooth. Taste, and salt and pepper if needed.

6. 6

   Serve with any enchilada topping you like!