Creamy Chicken Enchiladda Soup – Cooking With Martha

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken breasts, diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) green enchilada sauce
• 1 can (10 oz) diced tomatoes with green chilies
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• Optional toppings: chopped cilantro, avocado slices, lime wedges, tortilla strips