Creamy Chicken Enchilada Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoons paprika
• 4 cups chicken broth
• 2 cups chicken, cooked, shredded
• 14 ounces black beans, drained and rinsed
• 14 ounces diced tomatoes, diced
• 1 cup frozen corn
• 1 cup heavy cream or half and half
• 1 cup shredded cheese, cheddar or Mexican blend
•  salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 3-4 minutes.

2. Add garlic, cumin, chili powder, and paprika. Stir for 1 minute until fragrant.

3. Pour in the chicken broth and bring to a simmer.

4. Add shredded chicken, black beans, diced tomatoes, and corn. Stir to combine.

5. Reduce heat to low and simmer for 15 minutes.

6. Stir in heavy cream and shredded cheese until well blended and creamy.

7. Season with salt and pepper to taste and serve hot.

8. Note: For extra spice, add diced jalapeños or a dash of hot sauce. This soup pairs perfectly with tortilla chips or a slice of butter swim biscuits.