I know I've posted an enchilada soup recipe before, but this one is a bit different.
Combine three cups of chicken broth with two cans of mild enchilada sauce mix.
Add in one can each of corn and black beans. You can also add in a can of chicken if you're like me and forgot to thaw some before hand. Simmer, stirring occasionally, for about 15 minutes.
Melt in 1/2 block of cream cheese and a splash of milk. The milk makes the heat of the enchilada sauce lessen a little but and makes it a little creamy.
Serve with a scoop of sour cream and shredded Monterey cheese.
The warm soup and the heat from the spices really helps fight off this cold weather!