Ingredients:

  • 1 tbsp (15ml) Neutral oil
  • 1 medium Yellow onion, finely diced (approx. 150g)
  • 3 cloves Garlic, minced
  • 1 tsp (2g) Ground cumin
  • 1 tsp (2g) Chili powder
  • 1/2 tsp (1g) Smoked paprika
  • 1.5 lbs (680g) Boneless, skinless chicken breasts, cut into 1/2-inch bite-sized pieces
  • 32 oz (946ml) Low-sodium chicken broth
  • 10 oz (283g) Red enchilada sauce
  • 4 oz (113g) Diced green chiles (canned)
  • 15 oz (425g) Black beans, rinsed and drained
  • 1 cup (150g) Frozen or canned fire-roasted corn
  • 4 oz (113g) Cream cheese, softened and cubed
  • 2 cups (225g) Shredded sharp cheddar cheese
  • 1 tbsp (15ml) Fresh lime juice
  • 1/4 cup (10g) Fresh cilantro, chopped

Instructions:

  1. Heat 15ml of neutral oil in your pot over medium heat. Add the 150g diced yellow onion and cook for 5 minutes until translucent and slightly golden.
  2. Stir in the 3 cloves of minced garlic, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika. Note: This only takes about 60 seconds; don't let the garlic burn.
  3. Increase heat slightly and add the 680g of diced chicken. Cook for 3-4 minutes until the exterior is white and no longer raw.
  4. Pour in the 946ml of chicken broth and 283g of red enchilada sauce. Scrap the bottom of the pot to release all those browned bits.
  5. Stir in the 113g of green chiles, 425g of black beans, and 150g of corn.
  6. Bring the mixture to a boil, then reduce heat to low. Simmer for 15-20 minutes until the chicken is tender and cooked through.
  7. Turn the heat to its lowest setting. Add the 113g of cubed cream cheese. Note: Use your whisk here to ensure it melts completely into the broth.
  8. Gradually stir in the 225g of shredded cheddar cheese. Do this in handfuls until the soup is silky and homogenous.
  9. Stir in 15ml of fresh lime juice and 1/4 cup of chopped cilantro.
  10. Let the soup sit for 2 minutes before ladling into bowls. This allows the emulsion to set perfectly.