Creamy Chicken Enchilada Soup

Ingredients

• 2 Tbsp olive oil
• 1 none onion (diced)
• 2 clove garlic (minced)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 4 C chicken broth
• 2 C chicken (cooked, shredded)
• 14 oz black beans (drained and rinsed)
• 14 oz diced tomatoes (diced)
• 1 C frozen corn
• 1 C heavy cream or half and half
• 1 C shredded cheese (cheddar or Mexican blend)
• none salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 3-4 minutes.
2. Add garlic, cumin, chili powder, and paprika. Stir for 1 minute until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Add shredded chicken, black beans, diced tomatoes, and corn. Stir to combine.
5. Reduce heat to low and simmer for 15 minutes.
6. Stir in heavy cream and shredded cheese until well blended and creamy.
7. Season with salt and pepper to taste and serve hot.
8. Note: For extra spice, add diced jalapeños or a dash of hot sauce. This soup pairs perfectly with tortilla chips or a slice of butter swim biscuits.