Creamy Chicken Taco Soup


2½ cups (350 g) rotisserie chicken, shredded

1 can (15 ounces) black beans, drained and rinsed

1 can 15 ounces pinto beans, drained and rinsed

1 can (14.5 ounces) petite diced tomatoes

1 can (15 ounces) sweet corn, drained

1 can (28 ounces) green enchilada sauce

1 can (14 ounces) chicken broth

1 packet (2 tablespoons) taco seasoning

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon garlic powder

8 ounces cream cheese, cubed, room temperature

Topping options

1 cup (113 g) cheddar cheese, shredded

jalapeno, sliced for garnish

cilantro, chopped for garnish

lime wedges, for garnish

sour cream, for garnish

tortilla chips, for serving

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