Description
A warm and creamy soup packed with chicken, beans, corn, and tomatoes, perfect for a quick weeknight meal.
Ingredients
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1 cup corn
- 1 cup black beans (rinsed and drained)
- 1 cup diced onion
- 2 cloves garlic (minced)
- 1 cup shredded cheddar cheese
- 8 oz cream cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Lime wedges for serving
Instructions
- In a large pot over medium heat, sauté onion and garlic until translucent.
- Add diced tomatoes, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
- Stir in the shredded chicken and bring to a simmer.
- Reduce heat and add cream cheese and shredded cheddar, stirring until melted and creamy.
- Serve hot, garnished with tortilla strips and lime wedges.
Notes
Use rotisserie chicken to save time. Cut cream cheese into small pieces for faster melting. Stir often after adding cheeses to prevent sticking. Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican