Ingredients
- 1-2 tbsp olive oil
- 3 ribs celery finely chopped
- ½ sweet or yellow onion finely chopped
- 2 tsp cumin
- 1 tsp chili powder
- 1 15 oz can black beans rinsed & drained
- 1 15.25 oz can corn drained
- 1 15 oz can red enchilada sauce
- 1 15 oz can green chili enchilada sauce
- 1 14.5 oz can Italian style diced tomatoes undrained
- 1 14.5 oz can diced tomatoes with green chilies undrained
- 3 14.5 oz cans chicken broth
- 1 lb uncooked chicken breast cut into bite-sized pieces
- 1 8 oz box of light cream cheese Neufchatel, room temperature
Instructions
- Take out the cream cheese from the fridge so it can begin softening.
- Heat olive oil in large soup pot over medium heat. Add celery and onion. Saute until the veggies are soft - about 7-10 minutes.
- Add cumin and chili powder to the veggies and stir until they're evenly coated.
- Add all of the remaining ingredients with the exception of the cream cheese and bring the soup to a rolling simmer. Reduce heat to medium-low and simmer for 30 minutes or until chicken is fully cooked.
- Using two forks, shred the chicken into smaller pieces. You don't need to remove the chicken from the pot to do this - it should be tender enough in the soup to shred.
- Cut the cream cheese into cubes and place in soup. Continue to simmer for another 30 minutes, stirring intermittently, or until the cream cheese is completely melted.
- Serve and enjoy!
Notes
You may find that you want to allow the soup simmer longer in order to let the flavors meld together. Completely up to you! Also, you don't have to shred the chicken, but I think shredding the chicken helps add a better texture to the soup and it also helps to soak up even more of the soup's flavor.