Ingredients
- 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 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 pinch Cayenne Pepper
- 1 oz. packet taco seasoning, equal to 3 Tbsp.
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
Instructions
1. Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
2. Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
3. Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
4. Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
5. Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
6. Taste and add any additional seasonings as needed. Garnish and serve!
PRO TIPS:
- Optional garnishes include: Tortilla strips, Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
- 2 cups rotisserie or leftover chicken may be used instead of chicken breasts. You can add it when the uncooked chicken breast would be added and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.
- The cheeses melt much creamier and smoother if they’re near room temperature when added.
- Make sure the base isn’t too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
- 1 ½ cups frozen or fresh corn may be used instead of canned corn.