Ingredients

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2 tablespoons butter

1 small yellow onion, diced

1 jalapeno pepper, diced

3 cloves garlic, diced

1 tablespoon tomato paste

1 can (15 oz) corn, drained (or 1 ½ cups fresh or frozen corn)

1 can (10 oz) diced tomatoes with green chilies, undrained

1 can (15 oz) black beans, drained and rinsed

5 cups chicken broth

2 small boneless, skinless chicken breasts or 2 cups shredded chicken

1 pinch cayenne pepper

1 teaspoon cumin

1 to 2 teaspoons hot sauce, adjusted to taste

1 oz packet taco seasoning (approximately 3 tablespoons)

1 ½ cups shredded cheddar cheese

1/3 cup softened cream cheese

Optional garnishes: diced avocado, sour cream, jalapenos, shredded cheese, cilantro, crispy tortilla strips

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Instructions

1-Melt butter over medium heat and sauté the diced onion and jalapeno for 5 6 minutes. Add garlic and cook for an additional minute.

2-Stir in tomato paste, corn, undrained diced tomatoes, black beans, taco seasoning (starting with 2 tablespoons and adding more to taste), cayenne pepper, cumin, hot sauce, chicken broth, and chicken breasts.

3-Bring to a gentle bubble, cover partially, and cook chicken for 20 25 minutes until fully cooked, avoiding rapid boiling to keep chicken tender.

4-Remove chicken, shred it with forks, then return shredded chicken to the pot.

5-Lower heat and gradually stir in cheddar and cream cheeses until the soup is smooth and creamy.

6-Adjust seasoning as needed, garnish, and serve.

1-Sauté onions, peppers, and garlic in butter on the stovetop. Transfer them along with the remaining ingredients, except cheese and garnishes, to a slow cooker.

2-Cook on low for 6 hours or on high for 4 hours.

3-Remove chicken, shred, and return to slow cooker.

4-Turn off the slow cooker and gradually stir in the cheeses until incorporated.

Last Step:

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Notes

🍗 Use leftover or rotisserie chicken to save time and add flavor.
🧀 Soften cream cheese to room temperature for a smoother texture and add cheese when soup is warm but not too hot.
🌮 Make crispy tortilla strips by frying cut tortillas in hot oil until crisp, then drain and lightly salt for extra crunch.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop or Slow Cooker
Cuisine: Mexican-American
Diet: Gluten-Free

Nutrition

Serving Size: 1 cup
Calories: 204
Sugar: 3 g
Sodium: 785 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: Not specified
Trans Fat: 1 g
Carbohydrates: 17 g
Fiber: 4 g
Protein: 13 g
Cholesterol: 41 mg