Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 3 cups cooked chicken, shredded or diced
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Corn tortilla strips (for topping)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and bell pepper. Sauté for about 5 to 7 minutes until the vegetables are soft.
- Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Pour in the chicken broth, black beans, corn, and diced tomatoes with green chilies. Stir well to combine.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes.
- Add the shredded chicken to the pot and stir.
- Add the softened cream cheese cubes and heavy cream. Stir constantly until the cream cheese is completely melted and the soup is smooth and creamy.
- Stir in the lime juice and fresh cilantro. Taste and add more salt or pepper if needed.
- Ladle the soup into bowls. Top with plenty of corn tortilla strips, extra cilantro, and any other favorite toppings.
- Cook Time: 30 minutes