Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar or Mexican cheese blend
For the Toppings:
- Crispy tortilla strips
- Fresh cilantro, chopped
- Avocado, diced
- Sour cream or Greek yogurt
- Lime wedges
Instructions
1. Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, and jalapeño (if using) and cook for 3-4 minutes until softened.
- Stir in chili powder, cumin, paprika, salt, and black pepper, and cook for another 30 seconds until fragrant.
2. Simmer the Soup:
- Add diced tomatoes, chicken broth, shredded chicken, black beans, and corn to the pot.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
3. Make it Creamy:
- Reduce the heat to low and add cream cheese, stirring until fully melted.
- Pour in heavy cream and stir in shredded cheese until the soup is smooth and creamy.
4. Serve & Enjoy:
- Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, diced avocado, a dollop of sour cream (or Greek yogurt), and a squeeze of lime.
- Serve hot and enjoy!
Notes
- Vegetarian Version: Swap the chicken for more beans or grilled vegetables for a plant-based option.
- Spicy Version: Add extra jalapeños or a few dashes of hot sauce for a spicy kick.
- Toppings: Top with crushed tortilla chips, shredded cheese, or more fresh cilantro for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
