Chicken Enchilada Soup

Hey Everybody!

So last night Mark and I were sitting at home trying to decide what we were going to eat for dinner. Of course we thought of the usual places; Yard House, Los Agaves, Chick- Fil-A, and etc. Now yes it's easy for us just to grab something and eat at home without having to worry about cooking and cleaning. It's obviously any new mom's ideal thing to do especially when you're constantly being needed by this sweet and adorable individual. So then that's when I said "How about we just go grocery shopping?" It was cold outside so I knew that I wanted to make a soup, because what doesn't scream COLD nights with a nice warm bowl of soup. Yes I know everyone who doesn't live in California that lives in the East Coast are probably laughing at me when I think 56 is cold outside, but hey to us it is!

So then that's when I decided that I wanted to make a Chicken Enchilada soup! Now obviously being a new mom I don't always have the time to spending cooking a long extravagant meal, so that's why I needed something that was FAST, EASY & DELICIOUS!! This soup didn't disappoint at all, I was literally done with it in less than 45 minutes from prep to finish. Now I'm also going to include ways that can make this soup even faster just in case you don't have time to cook chicken.

Ingredients

• 1 Green Bell Pepper, diced
• 1 Onion, diced
• 10 Oz Can of Enchilada Sauce
• 14.5 Oz Can of Diced Tomatoes with Green Chiles or Plain Diced Tomatoes
• 1 Can of Black Beans, Rinsed and Drained
• 1 Can of Corn, Drained
• 8 Oz Package of Cream Cheese
• 2 Chicken Breasts Cooked or Rotisserie Chicken 
• 1 Can of Chicken Broth
• 2 Small Bags of Mozzarella Shredded or Monterey Jack & Colby or Cheddar Cheese
• Chicken Season - 1 tbs Cumin, Garlic Powder, Salt, Pepper
• Toppings- Avocado, Guacamole, Sour Cream, Lime, Chips, Tortillas

Directions

(If you didn't decide to cook the chicken, skip to step 2)

1.  Season Chicken with Cumin, Salt, Pepper and Garlic Powder. Add oil to pot or pan and add chicken and cook over medium heat until chicken is completely cooked. 
2. In a separate pot like a dutch oven or soup pot on medium heat put 2 tbs of oil in and add the bell pepper and onion. Saute until translucent and soft, about 10 minutes.
3. Once onions and bell peppers are done cooking add the can of enchilada sauce and the 8 oz cream cheese. Stir until cheese has completely melted.
4. While cheese is melting make sure to shred your chicken if you didn't use a rotisserie.
5. After cheese has melted add your black beans, tomatoes, chicken and corn to the pot. Cook for another 10-15 minutes to warm and merge the flavors. Add salt and pepper to taste.
6. Add 1 ½ bags of mozzarella or your preferred cheese. Stir until melted.
7. Serve with avocado, guacamole, sour cream, lime, tortillas or chips. Toppings are optional. 

Let me know what you think of it! Enjoy!!

Love Always Meg!!!