Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- For garnish: tortilla strips, fresh cilantro, avocado, lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, black beans, corn, Rotel, chicken broth, chili powder, cumin, and cayenne pepper (if using). Bring to a simmer.
- Return cooked chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to meld.
- Stir in heavy cream and shredded Monterey Jack cheese until cheese is melted and soup is creamy.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with tortilla strips, fresh cilantro, diced avocado, and a lime wedge.
Notes
- For a spicier soup, add more cayenne pepper or a diced jalapeño.
- Substitute heavy cream with half-and-half for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg