Description
A hearty and comforting soup featuring tender chicken, beans, corn, and a rich, creamy broth thanks to the addition of cream cheese. Easy to make for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can mild green chilies, undrained
- 4 cups chicken broth
- 1 packet taco seasoning (or homemade equivalent)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 4 ounces cream cheese, softened
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeños, tortilla chips, avocado
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened, about 5-7 minutes.
- 2. Add the minced garlic and cook for another minute until fragrant.
- 3. Add the bite-sized chicken pieces to the pot. Cook, stirring and breaking up any clumps, until the chicken is no longer pink on the outside, about 5-7 minutes.
- 4. Stir in the rinsed and drained black beans and kidney beans, the drained corn, the undrained diced tomatoes with green chilies, the undrained diced tomatoes, and the undrained mild green chilies.
- 5. Pour in the chicken broth. Add the taco seasoning, cumin, chili powder, and cayenne pepper (if using). Stir everything to combine.
- 6. Bring the soup to a simmer. Once simmering, reduce the heat to low, cover, and let it cook for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld and the chicken to cook through completely.
- 7. Uncover the pot. In a small bowl, whisk the softened cream cheese until smooth and creamy.
- 8. Stir the cream cheese into the simmering soup until it’s fully melted and incorporated. Stir gently to avoid boiling.
- 9. Taste the soup and season with salt and freshly ground black pepper as needed.
- 10. Serve hot with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 1200mg
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g