Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 4 oz diced green chiles
  • 2 cups chicken broth
  • 15 oz red enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 cup shredded Mexican blend cheese
  • 1 tbsp oil

Instructions:

  1. Heat 1 tbsp oil in a pot over medium heat. Add the onion and bell pepper, stirring frequently until the onions are translucent and the peppers have softened (about 5 minutes).
  2. Stir in the minced garlic, cumin, and smoked paprika, cooking for 60 seconds until the spices smell toasted and fragrant.
  3. Pour in the enchilada sauce, chicken broth, fire-roasted tomatoes, green chiles, and diced chicken thighs. Bring the mixture to a gentle boil, then reduce heat to low.
  4. Cover and simmer until the chicken is cooked through and tender—roughly 20 minutes for stovetop, or 4 hours on Low in a slow cooker.
  5. Remove the chicken from the pot and shred it using two forks, then return it to the soup.
  6. Stir in the black beans and corn.
  7. Lower the heat to the lowest setting and whisk in the cubed cream cheese and heavy cream one piece at a time until the broth is velvety and smooth.
  8. Fold in the shredded cheese until melted and stretchy.