Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1½ cups shredded cheddar cheese
- ⅓ cup cream cheese (softened)
- 1 tablespoon tomato paste
- 1 can corn (drained)
- 1 can Rotel diced tomatoes with green chilies (undrained)
- 1 can black beans (drained and rinsed)
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 tablespoons)
- Chopped cilantro (for garnish)
- Sliced avocado (for garnish)
- Lime wedges (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Sauté diced onions and jalapenos until softened, about 5-6 minutes. Add garlic and cook for another minute.
- Stir in tomato paste, corn, Rotel tomatoes, black beans, chicken broth, and taco seasoning. Bring to a gentle simmer.
- Cook chicken in the soup for about 20-25 minutes until fully cooked; shred before returning to pot.
- Lower heat and mix in cheddar and cream cheese until smooth.
- Taste and adjust seasonings as needed. Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop/Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg