Description
A warm, creamy chicken soup filled with beans, corn, and cheese, perfect for weeknights.
Ingredients
Scale
- 2 cups cooked chicken (shredded)
- 1 cup cheddar cheese (shredded)
- 8 oz cream cheese
- 4 cups chicken broth
- 1 can black beans (drained and rinsed)
- 1 can corn (drained)
- 1 can diced tomatoes with green chilies
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the pot.
- Pour in the chicken broth and stir to combine.
- Bring to a simmer and let cook for about 15 minutes.
- Stir in the cream cheese and cheddar cheese until melted and well combined.
- Serve hot, garnished with tortilla strips and cilantro.
Notes
For added crunch, bake tortilla strips with oil and salt. Adjust spices to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg