Chicken Enchilada Soup

Ingredients

• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Pinch of cayenne pepper
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium-sized yellow onion, diced
• 1 jalapeno pepper, diced
• 2 garlic cloves, diced
• 12 oz red enchilada sauce
• 1 cup diced tomatoes
• 1 1/2 cups black beans, drained and rinsed
• 1 1/2 cups canned corn, drained
• 4 cups chicken broth
• 2 chicken breasts
• 1 1/2 cup Mexican cheese blend

Directions

1. Heat butter and olive oil in a large pot over medium heat. Add diced onions, peppers, and garlic. Cook for about 1 minute.
2. Season chicken breasts and add to soup pot with all remaining ingredients except for cheese. (You can choose to bake and shred the chicken to add later if you don't want to cook it in the soup.)
3. Bring the soup to a gentle boil and allow the chicken to cook thoroughly (about 15-20 mins). Once cooked, remove chicken with a fork and shred it, then return it to the soup.
4. Stir in the shredded cheese until melted and add any additional seasonings after tasting.