Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced thin
  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper (red or poblano), diced
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 4 cups low-sodium chicken bone broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 4 oz can diced green chiles
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 8 oz full-fat cream cheese, cubed and softened
  • 1/2 cup shredded sharp cheddar cheese
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado, sliced
  • 1 cup fried corn tortilla strips

Instructions:

  1. Heat the neutral oil in a 6-quart Dutch oven over medium-high heat. Add the diced onions and bell peppers, sautéing until the edges are translucent and slightly softened, approximately 5 minutes.
  2. Stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Toast the spices for 60 seconds while stirring constantly until fragrant.
  3. Pour in the fire-roasted tomatoes, diced green chiles, and chicken bone broth. Bring the mixture to a light simmer.
  4. Add the sliced chicken breasts, black beans, and corn. Simmer for 8 to 10 minutes until the chicken is opaque and registers 165°F (74°C).
  5. Reduce heat to low. Whisk in the softened, cubed cream cheese and shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is emulsified and velvety.
  6. Remove from heat. Stir in the fresh lime juice and cilantro. Serve topped with sliced avocado and fried tortilla strips.