Ingredients
1 tbsp olive oil
1 medium onion, finely chopped
1 red bell pepper, deseeded and diced
1 lb boneless, skinless chicken breast
4 cups chicken broth
15 oz diced tomatoes
3 tbsp taco seasoning
1 tsp salt (adjust to preference)
15 oz canned black beans, rinsed and drained
15 oz canned corn, rinsed and drained
4 oz cream cheese, softened at room temp
Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla chips
Instructions
Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sauté for 5–8 minutes until softened.
Place chicken breasts in the pot. Add broth, diced tomatoes, taco seasoning, and salt. Bring to a boil, then cover and simmer for 15–20 minutes until chicken is fully cooked.
Remove chicken, shred with two forks, and return it to the pot.
Stir in black beans, corn, and softened cream cheese. Simmer until the cheese melts and the soup is creamy.
Taste and adjust seasoning. Serve hot with toppings like shredded cheese, sour cream, avocado, cilantro, lime, or tortilla chips.
Notes
Add jalapeños or hot sauce for extra heat. Use rotisserie chicken for quicker prep. Brighten flavors with fresh lime juice and cilantro. Soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop (or Slow Cooker)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg