Scott's Chicken Enchilada Soup

1 medium onion, diced

1 green pepper, diced (for milder version) OR 1 small can of diced green chilies

1 chipotle pepper, minced (add a second for more spice)

2-3 cloves of garlic, minced

1 block cream cheese (optional, makes it thicker & creamier)

1 12-14oz can of red enchilada sauce (I often add a second can for a more intense flavor)

1 store-bought roasted chicken, shredded

64 oz low sodium chicken broth

1 14oz can fire roasted tomatoes

1 can black beans, drained

1 can of corn, drained

1 lime, juiced

Cumin

Oregano

Smoked paprika

Salt & Pepper

Suggested garnishes: crushed tortilla chips, diced avocado, diced jalapeno, minced onion, shredded cheese, sour cream, lime wedges, hot sauce

1. Saute onion, peppers (or green chilies) and chipotle chili in a bit of oil until softened. Add the garlic and saute until the garlic is fragrant
2. Add the enchilada sauce and simmer for a few minutes.
3. (Optional) Cube cream cheese into chunks. Toss into pot to heat/melt as much as possible. Puree the mixture with an immersion blender or in a regular blender.
4. Add the remaining ingredients and season to taste.
5. Let the soup simmer for 20-30 minutes to let the flavors meld (will be better the next day).
6. Serve with the garnishes of choice.