Description
A delicious creamy chicken black bean soup that’s perfect for any occasion.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 cup yellow onion (diced)
- 1 tablespoon garlic (minced)
- 1 pound chicken breasts (cut into 1/2″ chunks)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 15-ounce cans black beans (with liquid)
- 1 28-ounce can crushed tomatoes
- 1 4-ounce can green chilis
- 12 ounces super sweet white corn (frozen or canned)
- 3 tablespoons taco seasoning
- 4 ounces cream cheese
Instructions
- In a large pot, heat the avocado oil over medium heat.
- Add the diced onions and cook, stirring occasionally, until the onions are transparent and begin to caramelize.
- Add the minced garlic and cook for about 2 more minutes, or until fragrant.
- Add the chicken, salt, and pepper and cook over medium heat until the chicken is no longer pink.
- Once the chicken is fully cooked, add the beans with their juices, crushed tomatoes, green chilis, corn, taco seasoning, and cream cheese.
- Continue to cook until the soup is hot, bubbly, and the cream cheese is melted.
- Remove from the heat and serve with a dollop of sour cream, shredded cheese, diced avocado, and your favorite corn chips. Enjoy!
Notes
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- For a spicier version, consider adding jalapeños or a splash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 8 grams
- Carbohydrates: 35 grams
- Fiber: 10 grams
- Protein: 25 grams
- Cholesterol: 70 mg