Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1 can corn (15 oz), drained
- 1 can Rotel diced tomatoes with green chilies (10 oz), undrained
- 1 can black beans (15 oz), drained and rinsed
- 1.5 cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
Instructions
- In a large pot over medium heat, melt the butter. Add diced onion and jalapeno; sauté for 5-6 minutes until softened. Stir in garlic and cook for an additional minute.
- Combine all remaining ingredients except cheeses into the pot. Start with 2 tablespoons of taco seasoning; adjust later if desired.
- Bring to a gentle simmer while partially covered for about 25 minutes until the chicken is cooked through.
- Remove the chicken and shred using two forks before returning it to the soup.
- Reduce heat to low, gradually stir in cheddar cheese and cream cheese until melted and smooth.
- Taste and adjust seasoning before serving with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 85mg