Description
Creamy, cheesy chicken soup with taco-seasoned flavors, corn, beans and a hint of heat.
Ingredients
Scale
- 2 Tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 1 Tablespoon tomato paste
- 1 15 oz can corn (drained)
- 1 10 oz can Rotel diced tomatoes with green chilies (undrained)
- 1 15 oz can black beans (drained and rinsed)
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1–2 teaspoons hot sauce
- 1 oz packet taco seasoning (about 3 Tbsp.)
- 1 1/2 cups cheddar cheese (shredded)
- 1/3 cup cream cheese (softened)
- Corn or flour tortillas (for serving)
Instructions
- Heat 2 Tbsp butter over medium heat and add the diced onion and jalapeno; saut? 5-6 minutes.
- Add the diced garlic and cook 1 more minute.
- Add tomato paste, drained corn, undrained Rotel, drained and rinsed black beans, chicken broth, chicken breasts, cayenne, cumin, hot sauce, and taco seasoning (start with 2 Tbsp and adjust to taste).
- Bring the soup to a gentle simmer partially covered; cook slowly so the chicken stays tender.
- After 20-25 minutes (or when chicken is cooked through) remove the chicken, shred with two forks, then return the shredded chicken to the pot.
- Reduce heat to low and gradually stir in shredded cheddar and softened cream cheese until the soup is smooth and creamy.
- Taste and adjust seasonings as needed, then garnish and serve with warmed corn or flour tortillas.
- Prep Time: 10 mins
- Cook Time: 30 mins