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Chicken Enchilada Soup
Ingredients
  • 3 tablespoons olive oil
  • 1 red onion, finely chopped, plus more for garnish
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • ¼ teaspoon smoked paprika
  • Pinch cayenne pepper
  • One 19-ounce can red enchilada sauce
  • One 4 ½-ounce can diced green chiles, with liquid
  • 1 chicken bouillon cube, crumbled
  • 2 boneless, skinless chicken breasts (about 1 ½ pounds)
  • ½ cup vegetable oil
  • 2 corn tortillas
  • 1 cup shredded Cheddar
  • 4 ounces cream cheese, diced, at room temperature
  • One 10-ounce bag frozen corn
  • Chopped avocado, chopped cilantro, and lime wedges for garnish, optional
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