Description
A rich and hearty Mexican-inspired soup featuring peppers, onions, black beans, tomatoes, cream cheese, cheddar, and tender chicken.
Ingredients
2 tablespoons butter
1/2 medium onion, thinly sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 1/2 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1/2 cup frozen corn
1 can (14.5 oz) diced tomatoes
1 package (8 oz) cream cheese, softened
1/2 cup shredded sharp cheddar cheese
2 cups cooked boneless chicken, chopped or shredded
Instructions
1. In a large pot, melt the butter over medium heat. Add the sliced onion, green pepper, and red pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften and begin to brown.
2. In a small bowl, mix together the cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and ground cumin to make homemade fajita seasoning. Sprinkle this over the vegetables.
3. Pour in the chicken broth, black beans, corn, and diced tomatoes. Add the softened cream cheese. Cook over medium heat, stirring often until the cream cheese melts completely into the soup.
4. Stir in the cooked chicken and cheddar cheese. Let it heat through for a few minutes until the cheese is fully melted and the soup is creamy.
5. Serve hot with optional sour cream, tortilla chips, or cilantro.
Notes
For extra heat, add jalapeños or more cayenne. Rotisserie chicken works well to save time. To freeze, omit cheese and cream cheese until reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican-Inspired