Ingredients
Scale
- 2 Tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 1 Tablespoon tomato paste
- 1 can corn (drained)
- 1 can Rotel diced tomatoes with green chilies (undrained)
- 1 can black beans (drained and rinsed)
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or shredded chicken)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tbsp.)
- 1 ½ cups cheddar cheese (shredded)
- 1/3 cup cream cheese (softened)
- Corn or flour tortillas
Instructions
- In a large pot, melt butter over medium heat. Add diced onions and jalapeno; sauté for about 5-6 minutes until soft. Stir in garlic and cook for an additional minute.
- Add all remaining ingredients except cheddar cheese and cream cheese. Start with about 2 tablespoons of taco seasoning.
- Bring soup to a gentle bubble while partially covered, simmering for about 20-25 minutes.
- Remove cooked chicken, shred it with forks, then return to the pot.
- Reduce heat to low; gradually stir in cheddar cheese and softened cream cheese until smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg