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For the Soup
- 2 tablespoons vegetable oil, divided
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (8-ounce) can tomato paste
- 1 (14-ounce) can enchilada sauce
- 1 (8-ounce) package Greek cream cheese
- 1 cup chicken broth
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (10-ounce) bag frozen corn
- 1 (10-ounce) can tomatoes with chilies
For Topping
- 5 small corn tortillas, sliced into thin strips
- 1 avocado, sliced
- 1/4 cup cilantro leaves, chopped
- 6 tablespoons sour cream
- 3/4 cup cheddar cheese, shredded
Instructions
- Heat 1 tablespoon vegetable oil in a heavy bottomed pot or dutch oven (at least 3 quarts) over medium-high heat. Add tortilla strips in a single layer and fry on one side until crisp and brown before flipping. Remove tortilla strips with a fish spatula or slotted spoon when brown and toasted, about 2 mins. Set aside on a paper towel to drain.
- Pour remaining 1 tablespoon vegetable oil to the pot. Add onion and garlic and saute until onion is soft and translucent, about 3-4 minutes. Add the diced chicken and cook 7-10 minutes, until chicken is browned and cooked through.
- While chicken is cooking, puree the cumin, cayenne pepper, tomato paste, enchilada sauce and cream cheese in a food processor (or mix by hand until well combined).
- Once chicken is cooked through, slowly add chicken broth to the pot, followed by the cream cheese mixture. Combine well and then add the black beans, frozen corn, and diced tomatoes with chilies. Simmer soup over medium-low heat for 20-30 minutes, until corn is cooked and the soup is heated through.
- Top with tortilla strips, avocado, cilantro, sour cream and/or cheddar cheese, if desired and serve warm.
