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A warm and delicious mixture of rich ingredients that will surely taste as if a taco were wrapped into a bowl!

Prep time: 15 minutes

Cook time: ~ 20 minutes

Servings: ~ 6

*recipe derived and modified from saltandlavender.com


  • 2 Tbsp. olive oil

  • 1/2 onion, chopped

  • 1/2 red bell pepper, chopped

  • 2 (10 oz.) cans of diced tomatoes with green chillies

  • 3 cups chicken broth

  • 1 tsp. garlic powder

  • 1 tsp. ground cumin

  • 1 tsp. paprika

  • 1 tsp. chili powder

  • 1 can corn, drained

  • 1 can black beans, drained

  • 1 (8 oz.) block cream cheese, softened

  • 2 cups cooked and shredded chicken

  • salt & pepper to taste

  • optional topping: shredded cheese, avocado, cilantro, tortilla chips


  • Add olive oil and onion into soup pot and sauté onions until soft and translucent.

  • Add all remaining soup ingredients to pot, except for cream cheese, chicken, salt, and pepper.

  • Increase the heat to high and bring soup to boil.

  • Turn down heat to simmer and allow to simmer uncovered for 5 minutes.

  • Cut cream cheese into smaller pieces and add to soup. Allow cream cheese to melt, stirring until all has melted and incorporated.

  • Stir in chicken and allow to cook for additional 10 minutes.

  • Spoon into bowl and add any desired toppings.