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 ½ cups cheddar cheese (shredded)
- 1/3 cup cream cheese (softened)
- Corn or Flour Tortillas for garnish
Instructions
- In a large pot, melt butter over medium heat. Sauté diced onion and jalapeno for 5–6 minutes until softened. Add minced garlic and cook for 1 more minute.
- Stir in tomato paste, corn, diced tomatoes, black beans, chicken broth, and taco seasoning; combine well.
- Bring the mixture to a gentle simmer while partially covered; avoid boiling rapidly.
- Cook chicken in the pot for 20–25 minutes until fully cooked; shred using two forks and return to soup.
- Lower heat; gradually stir in cheddar cheese and cream cheese until smooth.
- Adjust seasonings as desired before serving hot with your choice of garnishes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 5g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 75mg