Ingredients:

  • 1 tbsp Extra virgin olive oil
  • 1 Large yellow onion, finely diced
  • 1 Red bell pepper, diced
  • 3 Cloves garlic, minced
  • 1 tsp Salt
  • 1/2 tsp Cracked black pepper
  • 1 lb Boneless skinless chicken breasts, thinly sliced
  • 2 cups Red enchilada sauce
  • 4 cups Low-sodium chicken broth
  • 1 can (15 oz) Black beans, rinsed and drained
  • 1 can (10 oz) Fire-roasted diced tomatoes
  • 1 cup Frozen sweet corn
  • 1 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 4 oz Cream cheese, softened and cubed
  • 1 cup Sharp cheddar cheese, freshly shredded
  • 1/4 cup Fresh cilantro, chopped
  • 1 tbsp Fresh lime juice

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and red bell pepper, sautéing until softened and slightly caramelized, about 5 minutes.
  2. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Toast the spices for 60 seconds until fragrant to unlock fat-soluble flavors.
  3. Pour in the chicken broth, red enchilada sauce, and fire-roasted tomatoes. Add the thin chicken breast slices. Bring to a gentle boil, then reduce heat, cover, and simmer for 10–12 minutes.
  4. Remove the chicken to a plate and shred using two forks. Return the shredded meat to the pot.
  5. Add the black beans, corn, softened cream cheese, and shredded cheddar. Stir gently until the cheeses are fully melted and emulsified into a velvety broth.
  6. Stir in the fresh lime juice and cilantro. Adjust salt and pepper to taste before serving.