Creamy Enchilada Soup Quick Easy Weeknight Dinner - Chef YoYo

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 medium yellow onion, chopped (approximately 1 cup / 150g)
• 2 cloves garlic, minced
• 1 red bell pepper, chopped (approximately 1 cup / 150g)
• 1 jalapeño pepper, seeded and minced (optional, for added heat)
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2.5 ml) ground cumin
• 1/4 teaspoon (1.25 ml) smoked paprika
• 4 cups (950 ml) chicken broth (low sodium preferred)
• 1 (14.5 ounce / 411g) can diced tomatoes, undrained
• 1 (10 ounce / 283g) can enchilada sauce (mild, medium, or hot, depending on preference)
• 1 (15 ounce / 425g) can black beans, rinsed and drained
• 1 cup (150g) frozen corn kernels
• 2 cups (approximately 300g) cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup (120 ml) heavy cream (or sour cream, for a tangier flavour)
• Salt and freshly ground black pepper to taste
• Shredded cheddar cheese or Monterey Jack cheese
• Crumbled tortilla chips
• Diced avocado
• Sour cream or Greek yogurt
• Chopped fresh cilantro
• Lime wedges