Have you tried my favorite fall recipe yet? Cooking it up in my Perfect Pot from Our Place! ✨Thanks Our Place for sponsoring today’s short! #OurPlacePartner #FromOurPlace @OurPlace I love my Always Pan and Perfect Pot and I know you will too! Shop Our Place Fall Hard Sale Here:
PERFECT POT: go.magik.ly/ml/1mrnp/
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The color I have Is spice! ✨💕

CHICKEN QUESADILLA SOUP RECIPE:
Ingredients
● 1 green bell pepper, diced
● 1/2 cup diced white onion
● 1 pound boneless skinless chicken breasts (~2-3 breasts) or chicken tenders
● 1 can (10 ounces) red enchilada sauce
● 1 can (10.5 ounces) diced tomatoes with green chiles
● 2 cans (15 ounces) black beans, drained and rinsed
● 1 can (15 ounces) drained southwest corn (or regular sweet corn, or fire-roasted corn)
● 1 cup chicken stock or chicken broth
● 1 teaspoon minced garlic
● 1 package (8 ounces) full fat cream cheese, softened
Seasonings
● 1/2 teaspoon ground cumin
● 3/4 teaspoon paprika
● 1 teaspoon seasoned salt
● 1/4 teaspoon pepper
● 1 and 1/2 tablespoons chili powder

Instructions

In Perfect Pot, brown chicken. Shred. Remove from pot. Add in the diced green pepper, diced onion, enchilada sauce, undrained tomatoes, drained and rinsed black beans, drained corn, chicken stock, and minced garlic.
Add in all of the seasonings: the cumin, paprika, seasoned salt, pepper, and chili powder. Add the shredded chicken back into the pot. Stir well and cover.
Meanwhile, allow cream cheese to soften and put in the pot. Stir well and cover. Let it sit for a few minutes and then using a whisk, briskly whisk the cream cheese to melt.
Stir and cover. Simmer on low until ready to serve!
Serve the soup bowls with sour cream, colby jack cheese, avocado, fresh lime, cilantro/green onions as desired. Enjoy