3chicken breastsboneless and skinless (or 3-4 cups cooked shredded chicken)
½teaspoonsmoked paprika
¼teaspoondried oregano
½teaspoononion powder
½teaspoonground cumin
15ouncescanned whole kernel corndrained
½teaspoonground black pepper
1yellow oniondiced
15ouncescanned black beansdrained
10ouncesfire-roasted diced tomatoes with chiliessuch as ROTEL
1tablespooncornstarchoptional, for thickening
4ouncescream cheesesoftened
1teaspoonchili powder
1teaspoonsalt
Optional Toppings:
Cilantro
Sour cream
Tortilla chips
Instructions
Stovetop Method
Season both sides of the chicken with salt and black pepper.
Heat vegetable oil in a 6-quart Dutch oven over medium heat. Sear the chicken for 2-3 minutes on each side until lightly browned, then set aside.
Sauté the diced onion in the same pot for about 3 minutes, stirring frequently until soft and translucent. Add minced garlic and cook for an additional 30 seconds.
Stir in chili powder, smoked paprika, ground cumin, onion powder, and dried oregano, cooking for 30 seconds to release the spices' aroma. Add the red enchilada sauce, scraping the pot’s bottom to incorporate browned bits.
Mix in the black beans, corn, fire-roasted tomatoes with chilies, and chicken stock. Return the chicken to the pot, stir, and bring to a boil.
Reduce heat to a simmer, partially cover the pot, and cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the soup and shred it using two forks.
Incorporate the softened cream cheese and 1 cup of shredded cheddar into the soup, stirring until completely melted. Return the shredded chicken to the pot and remove from heat.
For a thicker soup, optionally mix cornstarch with water to create a slurry and stir it into the soup.
Serve hot in bowls, garnished with additional shredded cheddar cheese, sour cream, fresh cilantro, and tortilla chips.
Slow Cooker Method
Season the chicken with salt and pepper. Heat a skillet over medium heat with vegetable oil, then sear the chicken for 2-3 minutes on each side. Transfer the chicken to a slow cooker.
Add all soup ingredients except cream cheese and cheddar cheese to the slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked.
Remove the chicken, shred it, and return it to the slow cooker. Add the cream cheese and cheddar cheese, stirring until melted.
Serve with your choice of toppings.
Notes
Adjust seasoning to taste for spiciness or richness.
For added flavor, top with avocado slices or a squeeze of lime.