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Servings 0

Ingredients
  

  • 2 tsp olive oil
  • 1 cup or ½ an onion chopped
  • 2 tbsp minced garlic
  • 3 cups chicken broth
  • 1-10 oz can red enchilada sauce mild
  • 1 tsp vinegar
  • 1 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp sugar
  • 1/4 cup chopped cilantro plus more for garnish
  • 14.5 oz can petite diced tomatoes
  • 1/2 cup sweet corn
  • 4 oz cream cheese
  • 1 tsp cumin
  • ½ tbsp dried oregano
  • 1 tbsp salt
  • ½ tbsp pepper
  • 2 cups Monterey jack
  • 1 ½ cup shredded chicken
  • Tortilla strips garnish (optional)

Instructions
 

  • On medium to high heat, add olive oil into dutch oven. Add the onion, garlic, salt, pepper, cumin, garlic powder, and chili powder.. Saute for about 5 minutes until the onion is soft and translucent.
  • Add the enchilada sauce and cream cheese. Use a spatula or wooden spoon to break up cream cheese until it has fully melted.
  • Add the diced tomatoes, corn, cilantro, and chicken broth. Stir until well combined and let sit on low to medium heat for 3 minutes
  • Add in shredded chicken, monterey, and sugar, stir, then cook for about 10 minutes on low-medium heat, stirring occasionally. Don't let soup come to a boil!!
  • Remove from heat, then garnish with cilantro, monterey jack cheese, and tortilla strips. Enjoy!
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