Sopa Cremosa de Enchilada de Pollo

Ingredientes

• 2 tablespoons olive oil
• 1 small onion (diced)
• 1 small red bell pepper (diced)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 4 cups chicken broth ((950 ml))
• 10 oz red enchilada sauce ((300 ml) canned)
• 14.5 oz fire-roasted diced tomatoes ((430 g) canned)
• 4 oz diced green chiles ((118 g) canned)
• 15 oz black beans ((450 g) canned, drained and rinsed)
• 1 1/2 cups frozen or canned corn (drained)
• 2 cups cooked shredded chicken ((rotisserie works well))
• 4 oz cream cheese ((118 g) softened and cubed)
• 1 cup heavy cream ((240 ml) or half-and-half)
• 1 1/2 cups shredded cheddar cheese (or Mexican blend cheese)
• Chopped cilantro
• Sliced avocado
• Sour cream
• Tortilla strips or crushed tortilla chips
• Lime wedges
• Canned or fresh jalapeños or chilies

Preparación

1. 1

   In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, cook for 3–4 minutes until softened. Stir in the garlic, cumin, chili powder, smoked paprika, and oregano, and cook for another 30 seconds until fragrant.

2. 2

   Pour in the chicken broth, enchilada sauce, fire-roasted tomatoes, and diced green chiles. Stir well and bring to a simmer.

3. 3

   Add Beans, Corn, and Chicken:
Stir in the black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes, allowing the flavors to meld.

4. 4

   Reduce heat to low. Stir in the softened cream cheese and heavy cream, whisking until the cream cheese fully melts and the soup becomes creamy. Add the shredded cheese, stirring continuously to ensure it melts smoothly into the soup.

5. 5

   Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings!