Description
A creamy and flavorful Tex-Mex inspired chicken soup loaded with black beans, corn, and spices, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (or thighs), cooked & shredded
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (10 oz) diced tomatoes with green chiles
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt & pepper to taste
- 1 block (8 oz) cream cheese, cubed
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Toppings: green onions, shredded cheese, crushed tortilla chips, lime wedges
Instructions
- Heat olive oil in a large pot and sauté onions, garlic, and bell peppers until softened.
- Add black beans, corn, diced tomatoes, and cooked chicken. Pour in chicken broth and bring to a simmer.
- Stir in cumin, paprika, chili powder, salt, and pepper. Simmer for 10–15 minutes.
- Add cream cheese cubes and stir until melted. Pour in heavy cream and mix until creamy.
- Stir in fresh cilantro and serve with toppings like green onions, cheese, tortilla chips, or lime.
Notes
- Use rotisserie chicken for a quicker meal.
- Adjust spice levels to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 90mg