Description
A delightful blend of shredded chicken, melty cheese, and zesty spices in a creamy broth, perfect for chilly evenings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 4 oz cream cheese, softened
- 4 cups chicken broth
- 1 can diced tomatoes with green chilies
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened.
- Toss in the shredded chicken, cumin, chili powder, salt, and pepper. Stir well to combine all the flavors.
- Pour in the chicken broth, diced tomatoes, black beans, and corn. Bring the mixture to a simmer.
- Once simmering, add the softened cream cheese and shredded cheddar cheese. Stir until everything is melted and creamy.
- Serve hot, topping each bowl with crispy tortilla strips and a sprinkle of fresh cilantro.
Notes
For a lighter option, use lower-fat cheese or swap in shredded turkey for the chicken. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican