Cheesy Chicken Enchilada Soup

centercutcook.com

Missy Edwards Groff

2 tablespoons olive oil

1 large purple onion, diced

1 red bell pepper, diced

4 cups chicken broth

2 teaspoons cumin

10 ounces red enchilada sauce

1 - 14.5 ounce can fire roasted diced tomatoes

1 can black beans rinsed and drained

1 - 4 ounce can diced green chiles

8 ounces cream cheese, cut into 1 inch cubes

1 cup Horizon Organic Shredded Mexican Cheese, additional for garnish

2 cups shredded cooked chicken (I used a rotisserie chicken)

3 Tablespoons chopped cilantro, reserve some for garnish

Salt and pepper to taste

3 green onions, chopped, reserve some for garnish

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subheading: GARNISH INGREDIENTS:

Chopped green onion

Chopped cilantro

Diced red onion

Crushed Tortilla chips

Diced avocado

Horizon Organic Shredded Mexican or Cheddar Cheese

Plain Greek yogurt or sour scream

Directions at centercutcook.com

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