Chicken Enchilada Soup
With spicy black beans, tomatoes with chilies, corn and plenty of spice, this enchilada soup packs in loads of flavor.
Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy
Serves: 6
Ingredients
- 2 teaspoons vegetable oil, divided
- 1 pound Simple Truth™ Natural Boneless & Skinless Chicken Breasts, diced
- 1 small yellow onion, diced
- 8 ounces cream cheese, softened
- 3⁄4 cup enchilada sauce
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon cayenne pepper
- 3⁄4 cup Simple Truth Organic™ Free Range Chicken Broth Fat Free
- 1 can (14 oz.) Simple Truth Organic™ Canned Spicy Black Beans, drained and rinsed
- 1 can (14 oz.) Simple Truth Organic™ Whole Kernel Corn, drained and rinsed
- 1 can (10 oz.) Rotel® Diced Tomatoes with Chilies
- 1⁄2 cup shredded Monterey Jack cheese
- 1⁄4 cup cilantro, chopped
- 4 green onions, chopped
Directions
- In a large Dutch oven or saucepan, heat oil over medium-high heat. Cook chicken and onion for 7 to 10 minutes until chicken is browned and cooked through.
- In a food processor, puree cream cheese, enchilada sauce, cumin and cayenne pepper until blended.
- Add broth to saucepan, followed by cream cheese mixture. Stir in beans, corn and diced tomatoes. Simmer over medium-low heat for 5 to 10 minutes, until warmed through.
- Serve topped with shredded cheese, cilantro and green onions.