Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp chipotle peppers in adobo, minced
  • 3 cups shredded cooked chicken breast
  • 1 can (14.5 oz) fire-roasted diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 6 cups low-sodium chicken broth
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Melt the butter over medium heat. Add the onion and red bell pepper, sautéing until the onions are translucent and the peppers have softened.
  2. Stir in the minced garlic, cumin, and smoked paprika; cook for 60 seconds until the spices smell nutty and fragrant.
  3. Stir in the minced chipotle peppers, diced tomatoes, black beans, and corn.
  4. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low and simmer for 15 minutes.
  5. Lower the heat to the lowest setting. Whisk in the cubed cream cheese one piece at a time until completely melted and smooth.
  6. Stir in the heavy cream and lime juice.
  7. Fold in the shredded chicken and simmer for another 5 minutes until the chicken is heated through and the soup looks glossy.
  8. Garnish with chopped fresh cilantro before serving.