Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced (optional but recommended)
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts or thighs
- 3 tablespoons taco seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground cumin (optional, for extra depth)
- 4 cups low‑sodium chicken broth
- 1 (14.5‑ounce) can diced tomatoes (plain or with green chiles)
- 1 (15‑ounce) can black beans, drained and rinsed
- 1 (15‑ounce) can corn, drained (or 1 1/2 cups frozen)
- 8 ounces cream cheese, softened and cut into cubes
- 1/2 cup heavy cream or half‑and‑half (optional, for extra richness)
- For serving: Shredded Mexican‑blend cheese, Lime wedges, Cilantro, chopped, Tortilla chips or strips, Sliced jalapeños, avocado, or sour cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened, 4–5 minutes. Stir in the garlic and cook 30 seconds.
- Nestle the chicken breasts or thighs into the pot. Sprinkle in the taco seasoning, salt, and cumin, turning the chicken so it is coated in the spices and vegetables.
- Pour in the chicken broth, diced tomatoes, black beans, and corn. Stir, bring to a boil, then reduce to a gentle simmer. Cover and cook 18–22 minutes, or until the chicken is cooked through and very tender.
- Remove the chicken to a plate, shred it with two forks, then return it to the pot.
- Add the cream cheese cubes and heavy cream. Stir over low heat until the cream cheese is fully melted and the broth is smooth and creamy, 5–7 minutes. Do not let it boil hard at this stage.
- Taste and adjust seasoning with more salt or taco seasoning if desired.
- Serve hot with shredded cheese, lime wedges, cilantro, tortilla chips, and any other favorite taco toppings.
Notes
- For extra richness, use heavy cream or half-and-half.
- Adjust the taco seasoning to your taste.
- Serve with your favorite taco toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg