Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chiles, undrained
  • 2 cups red enchilada sauce
  • 1.5 lbs boneless skinless chicken thighs
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup sweet corn, frozen or canned
  • 1 can (14.5 oz) fire-roasted tomatoes, with juices
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, softened and cubed
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat 1 tbsp olive oil in your pot over medium heat until it shimmers and swirls easily. Add 1 medium finely diced yellow onion. Note: Sweating the onions slowly releases their sugars for a subtle sweetness.
  2. Cook 5 minutes until onions are soft and translucent. Stir in 3 cloves of minced garlic and 1 can (4 oz) undrained green chiles.
  3. Add 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp cayenne.
  4. Toast the spices for 1 minute until the aroma fills the entire kitchen.
  5. Pour in 2 cups red enchilada sauce and 4 cups chicken broth, whisking to combine.
  6. Submerge the 1.5 lbs chicken thighs into the liquid along with the can of fire roasted tomatoes.
  7. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken reaches 165°F.
  8. Remove chicken to a board; add 1 can drained black beans and 1 cup corn to the pot.
  9. Shred the chicken into bite-sized pieces and return it to the pot.
  10. Stir in 4 oz cubed cream cheese until it completely disappears into the broth.
  11. Turn off the heat and whisk in 1.5 cups shredded sharp cheddar in small handfuls until the soup is velvety and thick.