Easy Creamy Chicken Enchilada Soup Recipe

Ingredients

• 2 whole dried guajillo chilies, stems and seeds removed (see note above)
• 2 whole dried ancho chilies, stems and seeds removed (see note above)
• 1 1/2 quarts (1.5 liters) homemade or store-bought low-sodium chicken stock
• 1 split bone-in, skin-on chicken breast (about 1 pound; 450 grams)
• 4 ounces (100 grams) cream cheese
• 1 tablespoon (15 milliliters) distilled white vinegar (see note above)
• 1 tablespoon (15 milliliters) vegetable or canola oil
• 1 medium yellow onion, finely diced (about 1 cup; 1/2 pound; 200 grams)
• Kosher salt and freshly ground black pepper
• 3 medium cloves garlic, minced (about 1 tablespoon; 10 grams)
• 2 ears of corn, kernels removed (about 1 1/2 cups; 250 grams)
• 1 (14-ounce; 400-milliliter) can diced tomatoes
• 1 (4.5-ounce; 125-milliliter) can chopped green chilies (see note above)
• 1 (14.5-ounce; 400-gram) can black beans, drained and rinsed
• 1/2 pound (225 grams) grated pepper jack cheese
• 1 tablespoon (15 milliliters) fresh juice from 1 lime
• 1/2 cup picked fresh cilantro leaves (about 1 ounce; 30 grams), chopped
• Diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese, for serving

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