1(10 ounce) can diced tomatoes with green chiliesundrained
1(15.25 ounce) can black beansrinsed and drained
1(15.25 ounce) can corndrained
4cupslow-sodium chicken broth
1teaspoonchili powder
1/2teaspoondried mustard
1/2teaspoongarlic powder
1/2teaspoononion powder
1/2teaspooncumin
4ouncesNeufchâtel cheese or 1⁄3-less fat cream cheesesoftened to room temperature
1/2cupnonfat plain Greek yogurt
1poundcooked chickendiced
2ouncesshredded cheddar cheese
Instructions
Melt butter in a large pot over medium-high heat. Add onion and jalapeño and cook for 4-5 minutes, or until onion is tender. Add garlic and cook an additional minute.
Add enchilada sauce, tomatoes, black beans, corn, chicken broth, chili powder, dried mustard, garlic powder, onion powder and cumin and stir to combine. Bring to a boil, then cover and reduce heat to low and let simmer for 15-20 minutes.
Add Neufchâtel cheese, yogurt, chicken and cheese and cook, stirring continuously, for a few minutes until cheeses have melted and are well incorporated.