Description
A cozy, creamy Tex-Mex soup loaded with tender shredded chicken, black beans, corn, and just the right kick of spice — all ready in about 30 minutes.
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 15 oz can diced tomatoes (or Rotel for extra flavor)
- 3 Tbsp taco seasoning (homemade or store-bought)
- 1 tsp salt (adjust to taste)
- 15 oz can black beans, rinsed and drained
- 15 oz can corn, rinsed and drained
- 4 oz cream cheese, softened to room temperature
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper; sauté 5–8 minutes, until softened and fragrant.
- Place whole chicken breasts into the pot. Pour in broth, diced tomatoes, taco seasoning, and salt. Stir and bring to a boil.
- Reduce heat to medium-low, cover, and simmer 15–20 minutes, until chicken is cooked through.
- Remove chicken breasts, shred with two forks, then add the meat back to the pot.
- Stir in black beans and corn. Simmer another 5–10 minutes to heat through.
- Add softened cream cheese and stir until completely melted and smooth. Adjust seasoning to taste.
- Ladle into bowls and top with your favorites — shredded cheese, sour cream, diced avocado, tortilla chips, lime wedges, or cilantro.
Notes
Smooth texture: Make sure cream cheese is fully softened before adding — it’ll melt faster and prevent clumps. Customize heat: Adjust taco seasoning (1–4 Tbsp) depending on your spice tolerance. Quick version: Use shredded rotisserie chicken to cut prep time in half. Storage: Refrigerate leftovers up to 3 days or freeze up to 3 months. Reheat gently and add a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican