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
Ingredients:
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2 Tbsp. olive oil
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1/2 onion, chopped
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1/2 red bell pepper, chopped
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2 (10 oz.) cans of diced tomatoes with green chillies
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3 cups chicken broth
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1 tsp. garlic powder
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1 tsp. ground cumin
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1 tsp. paprika
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1 tsp. chili powder
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1 can corn, drained
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1 can black beans, drained
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1 (8 oz.) block cream cheese, softened
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2 cups cooked and shredded chicken
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salt & pepper to taste
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optional topping: shredded cheese, avocado, cilantro, tortilla chips
Directions:
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Add olive oil and onion into soup pot and sauté onions until soft and translucent.
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Add all remaining soup ingredients to pot, except for cream cheese, chicken, salt, and pepper.
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Increase the heat to high and bring soup to boil.
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Turn down heat to simmer and allow to simmer uncovered for 5 minutes.
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Cut cream cheese into smaller pieces and add to soup. Allow cream cheese to melt, stirring until all has melted and incorporated.
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Stir in chicken and allow to cook for additional 10 minutes.
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Spoon into bowl and add any desired toppings.
