Instructions

• Pat the chicken breasts dry and season both sides with 1 teaspoon salt and ½ teaspoon ground black pepper.
• Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. When the oil is hot, add the chicken and brown 2–3 minutes per side. Transfer the chicken to a plate and set aside.
• Add the diced yellow onion to the same pot and cook, stirring occasionally, about 3 minutes until soft and translucent.
• Add the minced garlic and cook 30 seconds, stirring.
• Add 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon onion powder, and ¼ teaspoon dried oregano; stir and cook about 30 seconds to bloom the spices.
• Pour in the 10 ounces red enchilada sauce and scrape the bottom of the pot to deglaze and incorporate any browned bits.
• Add the drained 15-ounce can black beans, drained 15-ounce can corn, 10 ounces fire-roasted diced tomatoes with chilies, and 4 cups chicken stock. Stir to combine.
• Return the browned chicken breasts to the pot. Bring the soup to a boil, then reduce heat to a simmer, partially cover, and cook 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Remove the chicken from the soup and shred it with two forks. Return the shredded chicken to the pot.
• Add the 4 ounces softened cream cheese (cut into pieces) and 1 cup of the shredded cheddar cheese; stir until the cheeses melt and the soup is smooth. Remove the pot from the heat.
• If you prefer a thicker soup, whisk the optional 1 tablespoon cornstarch with a small amount of cold water to make a slurry, then stir the slurry into the hot soup and simmer until thickened (about 1–2 minutes).
• Serve the soup in bowls and top with the remaining ½ cup shredded cheddar, chopped cilantro, sour cream, and tortilla chips as desired.