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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 ingredients.
- Seed and dice the bell pepper, dice the onion, and chop the cilantro. Juice half of the lime and reserve the other half for serving.
- Coat chicken breasts in 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.
- Push veggies to one side and sear chicken breasts on both sides for 5 minutes until browned.
- Pour chicken broth and diced tomatoes into the pot. Stir well, scraping any browned bits. Bring to a boil, then simmer for 30 minutes.
- Add drained black beans, pinto beans, and corn, continuing to simmer until chicken reaches 165°F internal temperature.
- Remove chicken, shred with forks, and set aside.
- Whisk cream cheese into the soup until melted. For easier mixing, whisk with a ladle of hot broth first, then stir back in.
- Add lime juice, cilantro, and shredded chicken back into the pot. Taste and adjust seasoning as needed. Enjoy!
Notes
For added flavor, feel free to customize toppings such as avocado or tortilla strips.
This soup can be stored in the fridge for up to 3 days and freezes well for longer storage.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg