Creamy Chicken Enchilada Soup

 

Yield: 4-6 servings

• 1 small yellow onion, diced
• 1 jalapeno pepper, diced
• 3 cloves garlic, diced
• 1 Tablespoon tomato paste
• 1 15 oz. can corn, drained
• 1 10 oz. can fire roasted diced tomatoes, undrained
• 1 15 oz. can black beans, drained and rinsed
• 6 cups chicken broth
• 2 small boneless skinless chicken breasts, or 2 cups shredded chicken
• 1 teaspoon smoked paprika 
• 1 teaspoon cumin
• 1 oz. packet taco seasoning, equal to 3 Tbsp.
• 1/3 cup cream cheese, softened
• Toppings: Shredded cheese, sour cream, cubed avocado, cilantro, jalepeno and tortilla chips

Place all ingredients, minus the cream cheese, in a crockpot. Cook on high for about 4-5 hours. After, blend half the soup and cream cheese together. Pour back into the crockpot and mix well.