Chicken Enchilada Soup

thecozycook.com

Jill C

Only use fresh cream cheese or none

Seasonings

½ teaspoon chili powder

½ teaspoon mustard powder

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cumin

1 pinch cinnamon

1 pinch cayenne, optional

Soup

1 tablespoon butter

1 tablespoon olive oil

1 yellow onion, diced

1 jalapeno pepper, diced with seeds removed

3 cloves garlic, minced

10 oz. red enchilada sauce

10 oz. diced tomatoes with green chilies, undrained

15 oz. black beans, drained and rinsed

15 oz. canned whole kernel corn, drained

1 teaspoon hot sauce, optional

4 cups chicken broth

1 large boneless skinless chicken breast (or 2 small.), see notes if using cooked chicken

4 oz. cream cheese, cubed and softened

1 cup cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded. (Can also use more cheddar.)

Note: Ingredients may have been altered from the original.

Directions at thecozycook.com

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