Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 28 oz red enchilada sauce
  • 32 oz low-sodium chicken broth
  • 14.5 oz fire-roasted diced tomatoes
  • 4 oz chopped green chiles
  • 1.5 lbs rotisserie chicken, shredded
  • 15 oz black beans, rinsed and drained
  • 1.5 cups frozen sweet corn
  • 4 oz full-fat cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar cheese
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the diced onion and sauté until translucent, approximately 5 minutes.
  2. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Toast for 60 seconds until fragrant to bloom the spices.
  3. Pour in the red enchilada sauce, chicken broth, fire-roasted tomatoes (with juices), and green chiles. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  4. Add the shredded chicken, black beans, and frozen corn. Stir in the softened cream cheese cubes and whisk gently until the cheese is fully melted and the broth is velvety.
  5. Stir in the shredded cheddar cheese until melted. Add the fresh lime juice and salt to taste before serving.