Ingredients
Scale
- 2 Tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 1 Tablespoon tomato paste
- 1 can corn (15 oz., drained)
- 1 can Rotel diced tomatoes with green chilies (10 oz., undrained)
- 1 can black beans (15 oz., drained and rinsed)
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts
- 1 teaspoon cumin
- 1 oz. packet taco seasoning (about 3 Tbsp.)
- 1½ cups cheddar cheese (shredded)
- ⅓ cup cream cheese (softened)
Instructions
- In a large pot over medium heat, melt the butter. Add diced onions and jalapeno; sauté until softened, about 5-6 minutes. Stir in minced garlic and cook for an additional minute.
- Add corn, diced tomatoes, black beans, chicken broth, chicken breasts, cumin, taco seasoning, and hot sauce (if desired). Bring to a gentle bubble.
- Partially cover the pot and simmer for about 20-25 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks before returning it to the soup.
- Reduce heat to low and gradually stir in shredded cheddar cheese and softened cream cheese until smooth.
- Taste the soup and adjust seasonings if necessary before serving hot with tortilla strips on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 75mg