Description
A rich Mexican-American soup with tender shredded chicken, black beans, roasted tomatoes, and a velvety cheese broth. This one-pot recipe balances spicy and creamy flavors for a restaurant-quality weeknight meal.
Ingredients
2 Tablespoons unsalted butter
1 small yellow onion (diced)
1 jalapeno pepper (seeded or with seeds)
3 cloves garlic (minced)
1 Tablespoon tomato paste
15 oz canned corn (drained)
10 oz Rotel tomatoes (undrained)
15 oz black beans (drained and rinsed)
5 cups chicken broth (or low-sodium vegetable broth)
2 small chicken breasts
1 cup taco seasoning
8 oz cream cheese
1 cup shredded cheddar cheese
optional toppings: crushed tortilla chips, avocado, cilantro
Instructions
Melt butter in a large pot over medium heat
Sauté onion, jalapeno, and garlic for 5 minutes
Add tomato paste and stir for 2 minutes
Stir in corn, Rotel tomatoes, black beans, and broth
Add chicken breasts, taco seasoning, cream cheese, and cheddar
Bring to boil, reduce heat, and simmer 20 minutes
Shred chicken directly in the pot using two forks
Simmer 5-10 minutes until slightly thickened
Adjust seasoning to taste
Garnish with tortilla chips and serve
Notes
For halal/non-meat alternatives: Use vegetable broth and vegan cheese substitute
Increase heat by adding 1 teaspoon cayenne pepper
Double corn for extra texture
Store in airtight container for 4-5 days
- Prep Time: 15
- Cook Time: 35
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Mexican-American