Creamy Chicken Enchilada Soup with Rice

Instructions

1. 1

   Start the rice according to package directions.

2. 2

   Heat oil in a large pot and cook diced onion and garlic 3 minutes.

3. 3

   Add enchilada sauce, broth, drained beans, corn and the whole chicken breasts. Simmer, covered, 15 minutes until the chicken is cooked through.

4. 4

   Remove and shred the chicken, then return it to the pot.

5. 5

   Stir in cream cheese and half the shredded cheese until melted.

6. 6

   Serve over a scoop of rice with the remaining cheese on top.