Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Ingredients: 1 tablespoon oil; 1 onion, diced; 2 cloves garlic, chopped; 1 teaspoon ground cumin; 1 teaspoon (chipotle) chili powder; 2 cups chicken broth; 2 cups enchilada sauce; 1 (15-ounce) can diced tomatoes; 1 pound boneless and skinless chicken thighs or breasts; 1 (15-ounce) can black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 medium zucchini, diced (optional); 4 ounces cream cheese, warmed (optional); 4 ounces cheddar cheese, shredded (optional); 4 ounces monterey jack cheese, shredded (optional); salt and pepper to taste; 2 tablespoons cilantro, chopped (optional)

"A chicken enchilada soup that's packed with vegetables and plenty of melted cheese!..."

INGREDIENTS

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1 tablespoon oil

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1 onion, diced

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2 cloves garlic, chopped

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1 teaspoon ground cumin

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1 teaspoon (chipotle) chili powder

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2 cups chicken broth

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2 cups enchilada sauce

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1 (15-ounce) can diced tomatoes

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1 pound boneless and skinless chicken thighs or breasts

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1 (15-ounce) can black beans, rinsed and drained

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1 cup corn (fresh or frozen)

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1 medium zucchini, diced (optional)

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4 ounces cream cheese, warmed (optional)

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4 ounces cheddar cheese, shredded (optional)

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4 ounces monterey jack cheese, shredded (optional)

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salt and pepper to taste

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2 tablespoons cilantro, chopped (optional)

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