Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can Rotel tomatoes and chiles, with juices
- 1 cup frozen corn (or drained canned corn)
- 2 taco seasoning packets (original or chicken flavor)
- 4 cups chicken broth
- 4 ounces cream cheese
- 2 cups cooked shredded chicken
- Optional Garnishes: shredded cheese, cilantro, tortilla strips or chips, sour cream, avocado
Instructions
- In a large 6–8 quart soup pot over medium heat, melt the butter.
- Add chopped onion, red bell pepper, green bell pepper, and garlic. Sauté for 3–4 minutes until vegetables are softened.
- Stir in black beans, Rotel, corn, taco seasoning packets, and chicken broth. Bring to a simmer and cook for 10 minutes.
- Add cream cheese and shredded chicken. Stir until the cream cheese melts and blends into the soup, making it slightly creamy.
- Serve hot, topped with your favorite garnishes like shredded cheese, cilantro, tortilla strips, sour cream, or avocado.
Notes
- No cooked chicken? Simmer raw chicken breasts in the broth for 15 minutes. Shred, then stir back into the soup.
- Slow Cooker Version: Sauté veggies in a skillet first. Then add all ingredients to the slow cooker. For pre-cooked chicken, cook on HIGH 2–3 hours or LOW 4–5 hours. For raw chicken, cook on HIGH 3–4 hours or LOW 7–8 hours. Shred chicken before serving.
- Leftovers keep well! Cool completely and store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
