Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Salt (or to taste)
  • 6 cups Low Sodium Chicken Broth
  • 1 (4 oz) can Diced Green Chiles, undrained
  • 1 (14.5 oz) can Diced Tomatoes, drained
  • 4 oz Cream Cheese, cubed
  • 3 cups Cooked Chicken Breast or Thighs, shredded
  • 1 cup Corn, drained
  • Shredded Monterey Jack or Cheddar (for topping)
  • Fresh Cilantro, chopped (for topping)
  • Avocado, diced (for topping)
  • Tortilla Strips (for topping)

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour, chili powder, cumin, smoked paprika, and oregano over the onion mixture. Stir constantly for 1-2 minutes to toast the spices and cook out the raw flour taste.
  4. Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
  5. Stir in the diced green chiles, drained diced tomatoes, salt, and pepper. Let the soup simmer gently, uncovered, for 10 minutes to allow the flavours to meld.
  6. Reduce heat to low. Whisk in the cubed cream cheese until it is completely melted and the broth is creamy and smooth. Keep the heat low to prevent splitting.
  7. Stir in the shredded cooked chicken and drained corn. Heat through for another 5-7 minutes until the chicken is piping hot. Taste and adjust seasoning if necessary.
  8. Ladle the hot Chicken Enchilada Soup into bowls. Top generously with shredded cheese, fresh cilantro, diced avocado, and crunchy tortilla strips.