Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 1 tablespoon tomato paste
- 1 can corn (drained)
- 1 can Rotel diced tomatoes with green chilies (undrained)
- 1 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 ounce packet taco seasoning
- 1½ cups cheddar cheese (shredded)
- ⅓ cup cream cheese (softened)
Instructions
- In a large pot over medium heat, melt the butter. Add the diced onion and jalapeno; sauté for about 5–6 minutes until softened. Stir in garlic and cook for another minute.
- Add all remaining ingredients except the cheeses and garnish items. Start with two tablespoons of taco seasoning; adjust later if needed.
- Bring the mixture to a gentle simmer while partially covered, avoiding rapid boiling to keep the chicken tender.
- After about 20–25 minutes, check that the chicken is cooked through, then remove it from the pot and shred using two forks before returning it to the soup.
- Lower the heat and gradually mix in shredded cheddar cheese and softened cream cheese until smooth.
- Taste and adjust seasonings as desired before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg