Ingredients
Scale
- 2 chicken breasts (about 2 lbs.)
- 1 packet taco seasoning (1 oz. packet)
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 6 cups chicken broth
- 28 oz. can diced tomatoes with chilies (with juices)
- 15.5 oz. can pinto beans (drained & rinsed)
- 15.25 oz. can black beans (drained & rinsed)
- 15 oz. can corn (drained & rinsed)
- 4 oz. cream cheese
- 1 lime
- 1 tbsp fresh cilantro (minced)
Instructions
- Gather your ingredients.
- Seed and dice the bell pepper, dice the onion, and roughly chop the cilantro. Juice one half of the lime and reserve the other half for serving.
- Coat the chicken breasts evenly with taco seasoning and set aside.
- Heat olive oil in a large pot over medium-high heat. Add onion and bell pepper, cooking for about 5 minutes until softened but still slightly firm.
- Push the onion and bell pepper to the side and sear the chicken breasts for 5 minutes on each side until lightly browned.
- Pour in chicken broth and canned diced tomatoes with juices, stirring well and scraping up any browned bits. Bring to a boil, then reduce to medium and simmer for 30 minutes.
- Add drained pinto beans, black beans, and corn to the pot.
- Simmer until chicken reaches an internal temperature of at least 165°F.
- Remove chicken from the pot and shred with two forks. Set aside.
- Add cream cheese to the soup, whisking until melted and fully incorporated. For easier mixing, whisk with a ladle of hot broth in another bowl before stirring back in.
- Once the cream cheese has dissolved into the broth, add lime juice, fresh cilantro, and shredded chicken back. Taste and adjust seasoning as needed. Serve and enjoy!
Notes
This soup can be made ahead of time and stored in the refrigerator for up to three days.
For extra heat, consider adding diced jalapeños or a splash of hot sauce.
Feel free to customize toppings such as avocado, cheese, or tortilla strips.
Nutrition
- Serving Size: 1 cup
- Calories: 265
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.