Chicken Enchilada Soup | Umami

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 4 garlic cloves (minced)
• 1 pound boneless (skinless chicken breasts,, 450g)
• 2 cups chicken stock (480mL)
• 1 (19-ounce/538g) can red enchilada sauce
• 1 (15.25-ounce/432g) can whole-kernel corn (rinsed and drained)
• 1 (15-ounce-425g) can black beans (rinsed and drained)
• 1 (10-ounce/283g) can diced tomatoes with green chiles
• 2 teaspoons chili powder
• 1½ teaspoons ground cumin
• Salt (to taste)
• 4 ounces cream cheese (cubed and softened,, 113g)
• Tortilla strips
• Sliced avocado
• Chopped cilantro
• Shredded Mexican cheese