Hearty Tex-Mex style soup with chicken, beans, corn, and cheese in a savory broth. Ready quickly on the stovetop or easily adapted for slow cooker.
# What You Need:
→ Proteins
01 - 2 cups cooked shredded chicken
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup frozen or canned corn, drained
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 can (10 oz) Rotel tomatoes with green chilies
→ Liquids
07 - 4 cups low sodium chicken broth
→ Dairy
08 - 1 cup shredded cheddar cheese
09 - 4 oz cream cheese, softened and cubed
→ Spices and Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt, plus more to taste
14 - 1/4 teaspoon black pepper
→ Garnishes
15 - Tortilla strips or crushed tortilla chips
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Extra shredded cheddar cheese
19 - Sliced jalapeños
# Steps:
01 - Heat oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds, stirring frequently.
02 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
03 - Add corn, black beans, Rotel tomatoes, chicken broth, and shredded chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 - Stir in cream cheese cubes until completely melted and fully incorporated.
05 - Add shredded cheddar cheese, stirring until smooth and creamy. Adjust seasoning as needed.
06 - Ladle soup into bowls and top with tortilla strips, cilantro, lime wedges, extra cheese, or jalapeños as desired.
