Ingredients
Directions
- 1
Combine the seasonings and set aside. Set the cream cheese out to soften and shred your cheddar cheese.
- 2
Heat the butter in a large pot on medium high heat and add in the onion and garlic. Cook for about 5 minutes.
- 3
Pat the chicken dry and season with salt and pepper. Add to the pot along with enchilada sauce, chicken broth, black beans, corn, tomatoes and seasonings.
- 4
Bring the soup to a low boil and cook for about 15-20 minutes until the chicken is cooked through.
- 5
Remove the chicken and shred it and then add it back to the pot. Add in the cream cheese and cheddar cheese. Stir until melted.
- 6
Top with avocado and tortilla strips!
