Some bomb-ass Creamy Enchilada soup.

So after finding a great recipe for the stuff online, I made a few tweaks and now I have a new comfort food. Hope you guys enjoy this soup as much as I do. It's akin to crack cocaine.

Ingredients

• 2 or 3 chicken breasts (boneless and skinless)
• 1 White onion
• 1 quart (4 cups) of chicken stock
• 5 cloves of garlic
• 2 cans of enchilada sauce
• 2 cans of corn
• 1 or 2 cans of pinto beans or black beans (Or one can of each)
• 1 Poblano pepper
• 2 Jalapeno peppers
• Salt
• Pepper
• Oregano
• Cumin
• 1 Block of cream cheese
• Shredded cheese (Monterey Jack is good. You can also use pepper jack, cheddar, or Mozzarella. Whatever your preference)
• Tortilla chips

Directions

1. MUY IMPORTANTE: Take out block of cream cheese now and let sit until about room temperature.
2. Rub chicken breasts with salt and pepper.
3. In a large soup pot, sautee all veggies, until aromatic.
4. Add the chicken stock and enchilada sauce. Stir to combine.
5. Add in (raw) chicken breasts. Cover pot and boil for 20 minutes.
6. Remove chicken breasts from pot, and use two forks to shred. Return to pot.
7. Add in corn and beans. Make sure you drain them first.
8. Cut half the block of cream cheese into about 1-inch cubes and add to the water. Boil until melted. Stir to combine.
9. Reduce heat. Add oregano, cumin, and picante sauce to taste.
10. Serve topped with shredded cheese and side of tortilla chips.

Optional

• Serve topped with avocado and chives.
• Picante sauce or hot sauce goes really well in this. Valentina's is perfect for this, but you can use whatever you want.
• Use bell peppers instead of jalapenos for less spice.
• Use habanero peppers or serrano peppers instead of jalapenos for more spice.
• Marinate the chicken for 1 hour beforehand.
• Add fresh basil leaves or rosemary.
• I don't like tomato chunks in my soup, but you can throw some in there while it's boiling if you'd like, or add them raw just before serving.
• If you want more "enchilada" flavor, but don't want to water down your soup with more sauce, add chili powder or ground cayenne pepper.
• Refrigerate leftovers. It'll keep for about a week, but it'll probably be gone long before then.

The absolute best part of this soup is that you can get very creative with it, and make all kinds of changes to it. The only things you really need are the stock, the enchilada sauce, the spices, and the cream cheese. Other than that, go crazy and see what you can come up with.

bon appetit