Sopa de enchilada de pollo

Ingredientes

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cups chicken broth
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can red enchilada sauce (I use mild)
• 1 (14 ounce) can black beans (drained & rinsed)
• 1 (12 ounce) can corn (drained)
• 2 (4 ounce) cans mild green chilies
• 1 medium red bell pepper (chopped)
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 4 ounces cream cheese (softened, see note)
• 2 cups cooked/rotisserie chicken (shredded)
• Salt & pepper (to taste)
• Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, lime wedges, tortilla strips, etc.

Preparación

1. 1

   Add the oil and onion to a Dutch oven or soup pot and sauté over medium-high heat until softened and lightly browned (about 5-7 minutes).

2. 2

   Add the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.

3. 3

   Increase the heat to high and bring the soup to a boil. Reduce the heat so it's simmering gently (uncovered) for 5 minutes.

4. 4

   Cut the cream cheese into smaller pieces and microwave it in 20-30 second intervals until very soft, then add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved).

5. 5

   Stir in the chicken and cook for another 5-7 minutes or so.

6. 6

   Season the soup with salt & pepper and serve with toppings as desired.