My heart goes out to the victims and families in Boston. I hope that they find peace and healing during such a difficult time.
I know I've mentioned this before, but I love salsa verde. I love ANYTHING that calls for it, so I knew that I would love this soup before ever trying it. It's got such a smooth texture, but a nice tangy flavor, making for a very satisfying meal. The rice and beans really bulk it up too. The only change I would make for next time is only adding a half a block of cream cheese instead of the entire thing. It would be enough to make it creamy, but not quite as thick.
Creamy Enchilada Soup with Black Beans
Adapted from Scattered Thoughts of a Craft Mom
32 oz chicken broth
2 cans of green enchilada sauce (I used Trader Joe's salsa verde. It packs a punch, but I liked it.)
3/4 cup water
2 tablespoons ground cumin
1 tablespoon chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup corn, canned, fresh or frozen
24 oz chicken breast, cooked and shredded, or chopped
1 can black or white beans, drained and rinsed
1 block cream cheese (I used reduced fat), cut into cubes
3/4 cup dry rice
salt and pepper to taste
In a large pan, combine broth, enchilada sauce, water, cumin, chile powder, onion powder, and garlic powder. Bring to a boil. Add rice and lower heat to a simmer. Cook for about 30 minutes, until rice is cooked through and soft. Add corn (no need to thaw if frozen), beans, and chicken. Cook for about five minutes. Add cream cheese, stir until melted and combined. Remove from heat, and serve. Garnish as desired.