Description
A cozy and flavorful bowl of soup blending shredded chicken, creamy cheese, beans, corn, and tomatoes with warm spices.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese, softened
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat and sauté the chopped onion until soft.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and add the shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Bring the soup to a gentle simmer and cook for 10 to 15 minutes to let flavors meld.
- Reduce heat to low and stir in the softened cream cheese until it melts and blends.
- Add the shredded cheddar and stir until the cheese melts and the soup is creamy.
- Taste and adjust seasoning. Serve hot with tortilla chips and fresh cilantro on top.
Notes
Use cooked rotisserie chicken to save time. Soften cream cheese beforehand for smooth melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg