Description
A rich and comforting Southwest-style chicken soup made creamy, bold, and perfect for easy weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and red bell pepper and cook until softened.
- Add garlic and cook until fragrant.
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
- Pour in chicken broth and scrape the bottom of the pot.
- Add diced tomatoes, black beans, and corn.
- Simmer for 10 minutes.
- Add shredded chicken and simmer for 5 minutes.
- Reduce heat and stir in cream cheese until melted.
- Add heavy cream and stir until smooth.
- Taste and adjust seasoning before serving.
Notes
Use rotisserie chicken for faster prep and soften cream cheese before adding for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwest