Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 3 cups chicken broth
- 2 (10 ounce) cans diced tomatoes & green chilies
- 1 (14 ounce) can black beans (drained & rinsed)
- 1 (12 ounce) can corn (drained)
- 1/2 red bell pepper (chopped)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (softened)
- 2 cups cooked shredded chicken
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add chopped onion and sauté for about 5 minutes until translucent.
- Add chicken broth, diced tomatoes, black beans, corn, chopped red bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Stir to combine.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer uncovered for about 5 minutes.
- Cut cream cheese into smaller pieces and add to the pot. Stir continuously until melted and well incorporated.
- Add shredded chicken and cook for an additional 5 to 7 minutes until heated through.
- Season with salt and pepper as needed before serving hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg