Green Chile Chicken Enchilada Soup

chelseasmessyapron.com

Sandra D

1 can (15.5 oz; 439g) white kidney (cannellini) beans drained and rinsed

2 cans (15.25 oz; 432g EACH) black beans drained and rinsed

1 pound (468g) boneless skinless chicken thighs (~5 thighs) (or breasts)

2 cans (4 oz,; 113g EACH) fire-roasted diced green chiles

1 can (14.5 oz.; 411g) fire-roasted diced tomatoes optional

1 can (10 oz; 286g) green enchilada sauce

4 teaspoons ground chili powder

1 tablespoon ground cumin

¾ teaspoon paprika

1 teaspoon salt

¼ teaspoon pepper

2 to 3 tablespoons fresh cilantro optional

1 cup (228g) chicken broth or stock (2 cups for thinner soup)

1 package (8 oz.; 226g) full-fat cream cheese softened (reduced fat doesn't melt well into the soup)

Toppings: sour cream (lite or fat-free), freshly grated sharp pepper-jack or Monterey jack cheese, diced ripe avocado, fresh lime, and fresh cilantro (See Note 1)

Directions at chelseasmessyapron.com

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