Description
A comforting and flavorful soup with shredded chicken, spices, and a creamy finish, perfect for cozy nights or casual gatherings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 cup chicken broth
- 1 block (8 oz) cream cheese, cubed and softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Optional toppings: diced avocado, tortilla strips, fresh cilantro, extra cheese, jalapeño slices, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Add cumin, chili powder, paprika, salt, and pepper; cook for an additional minute.
- Add shredded chicken, diced tomatoes (with juice), black beans, and corn to the pot. Stir well to combine.
- Pour in the chicken broth and bring to a simmer. Cook for about 10-15 minutes.
- Lower the heat and add cream cheese cubes, stirring until melted. Then, mix in sour cream and cheddar cheese until smooth.
- Adjust thickness with more broth if needed. Taste and tweak seasoning.
- Serve hot, garnished with optional toppings.
Notes
Use rotisserie chicken for quicker prep. Consider fresh ingredients for enhanced flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg