A rich, smoky soup made with shredded chicken, chipotle peppers, black beans, and fire-roasted tomatoes in a creamy, cheesy broth. Topped with crispy tortilla strips and fresh garnishes for a satisfying, Tex-Mex-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
3 cups shredded cooked chicken
1 tablespoon oil
1 yellow onion, diced
3 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1–2 chipotle peppers in adobo, finely chopped
1 tablespoon adobo sauce
1 (15 oz) can fire-roasted tomatoes
4 cups low-sodium chicken broth
1 (15 oz) can black beans, rinsed
1 cup corn kernels (frozen or canned)
4 oz cream cheese, cubed
½ cup heavy cream or half-and-half
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and black pepper to taste
Tortilla strips, sour cream, avocado, cilantro, and lime for topping
Instructions
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Heat oil in a large pot. Add onions and cook until soft, about 4–5 minutes.
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Stir in garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute.
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Add chipotle peppers, adobo sauce, and fire-roasted tomatoes. Simmer for 2–3 minutes.
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Pour in chicken broth, then add black beans and corn. Bring to a boil, then simmer for 10 minutes.
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Stir in chicken and cook for 5–7 minutes more.
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Lower heat, add cream cheese, and stir until smooth. Add cheddar and Monterey Jack, stirring until melted.
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Pour in heavy cream or half-and-half and stir to combine. Adjust seasoning.
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Serve hot, garnished with toppings.