Creamy Chicken Enchilada Soup

http://www.wholesomelicious.com/creamy-chicken-enchilada-soup/

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins

Serves: 8 servings

INGREDIENTS

• 1 tbsp olive oil or coconut oil
• 1 jalapeño pepper, chopped with seeds removed(I left this out and it was plenty spicy)
• 1 medium sized yellow onion, chopped
• 8 oz frozen or fresh organic corn
• 1 14 oz jar or can of red enchilada sauce
• 1 14 oz jar or can of salsa verde or tomatillo (green) enchilada sauce
• 1 8 oz can diced green chilies
• 32 oz chicken stock
• 1 lb cooked shredded chicken breast
• 2 cups cooked rice* (I use brown, but any rice is fine)
• ½ cup sour cream
• 4 oz cream cheese

Optional garnishes:

• shredded cheddar cheese
• chopped cilantro
• chopped tomatoes
• chopped green onion
• chopped avocado

INSTRUCTIONS

Heat up a large soup pot to medium high heat. Add oil to coat the pan.

Toss in onion, corn, and pepper. Reduce heat to medium, and sauté for 5-7 minutes.

Pour in enchilada sauce, chilies, chicken stock, chicken, and rice.
Increase heat to medium high, and let soup simmer and cook for about 10 minutes.

Add in sour cream and cream cheese. Reduce heat to a low simmer. Cook for another 10 minutes, or until sour cream and cream cheese blend well into the soup.( I "tempered" the cream cheese and sour cream like you would with eggs.  It prevented lumps to some degree.  Next time I'll have the cream cheese and sour cream at room temperature.)

Serve hot with your favorite toppings.