Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) chili powder
  • 1/2 tsp (2.5ml) cumin
  • 1/4 tsp (1.25ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and freshly ground black pepper to taste
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 1 red bell pepper, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 (15 ounce / 425g) can corn, drained
  • 1 (10 ounce / 283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 2 tbsp (30ml) chili powder
  • 1 tbsp (15ml) cumin
  • 1 tsp (5ml) smoked paprika
  • 1/2 tsp (2.5ml) oregano, dried
  • 1/4 tsp (1.25ml) cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • 4 ounces (113g) cream cheese, softened

Instructions:

  1. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a pot or Dutch oven over medium-high heat. Sear chicken breasts until browned on both sides (about 3-4 minutes per side).
  3. Add chicken broth to the pot. Bring to a simmer, then reduce heat, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  4. Remove chicken from the pot and let cool slightly. Use two forks to shred the chicken.
  5. While the chicken is cooling, add olive oil to the pot. Sauté onion and bell pepper until softened (about 5 minutes). Add garlic and cook for 1 minute more, until fragrant.
  6. Stir in black beans, corn, diced tomatoes and green chilies (Rotel), chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
  7. Bring the soup to a simmer, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
  8. For a creamier texture, use an immersion blender to partially blend the soup. Alternatively, carefully transfer a portion of the soup to a regular blender and blend until smooth. Return to the pot.
  9. Stir in the shredded chicken and softened cream cheese. Cook until heated through and the cream cheese is melted and incorporated.
  10. Ladle soup into bowls and garnish with your favorite toppings (crushed tortilla chips, shredded cheese, sour cream, avocado, cilantro, green onions, lime wedges).