Ingredients
- 1 tbsp olive oil 🛢️
- 1 onion, diced 🧅
- 2 cloves garlic, minced 🧄
- 1 tsp chili powder 🌶️
- 1 tsp cumin 🌿
- 1/2 tsp smoked paprika ✨
- 1 can diced tomatoes (14 oz) 🍅
- 1 can black beans, drained 🫘
- 1 cup corn kernels 🌽
- 2 cups shredded cooked chicken 🍗
- 4 cups chicken broth 🥣
- 1/2 cup cream cheese or 1 cup heavy cream 🥛
- Salt and pepper to taste 🧂
For Serving:
- Tortilla strips or crushed chips 🌮
- Diced avocado 🥑
- Fresh cilantro 🌿
- Shredded cheese 🧀
- Lime wedges 🍋
Instructions
1. Sauté the Aromatics
In a large pot, heat oil. Cook onion until soft, about 5 minutes. Add garlic and spices, cook 1 minute.
2. Build the Soup BaseAdd diced tomatoes, beans, corn, chicken, and broth. Bring to a simmer and cook for 15 minutes.
3. Add the CreaminessStir in cream cheese or heavy cream. Simmer until fully melted and soup is creamy, about 5-7 minutes.
4. Season and ServeTaste and adjust salt and pepper. Ladle into bowls and pile on toppings.
Notes
Flavor Twists & Variations 🧑🍳✨
- Spicy Kick: Add jalapeños or hot sauce 🌶️
- Veggie Boost: Stir in spinach or bell peppers 🫑
- Low-Carb Option: Use cauliflower instead of beans 🌿
- Slow Cooker Friendly: Let everything simmer low and slow for deep flavor 🍲