Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 tsp Salt
  • 4 cups Low-Sodium Chicken Broth
  • 1 can (14.5 oz) Fire-Roasted Tomatoes with juices
  • 1 can (4 oz) Diced Green Chiles
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 cup Frozen Sweet Corn
  • 2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 0.5 tsp Smoked Paprika
  • 1.5 lbs Boneless Skinless Chicken Breasts
  • 8 oz Full-Fat Cream Cheese, softened and cubed
  • 0.5 cup Heavy Cream
  • 1 tbsp Fresh Lime Juice
  • 2 cups Corn Tortilla Strips
  • 1 Avocado, sliced
  • 0.25 cup Fresh Cilantro, chopped
  • 0.5 cup Shredded Monterey Jack Cheese

Instructions:

  1. Heat the extra virgin olive oil in a heavy-bottomed Dutch oven or stock pot over medium heat. Add the diced yellow onion and red bell pepper. Sauté for 5 minutes until the onions are translucent and the peppers are tender.
  2. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute until fragrant, allowing the spices to bloom in the oil.
  3. Pour in the chicken broth, fire-roasted tomatoes (with juices), green chiles, black beans, and frozen corn. Add the chicken breasts to the liquid.
  4. Bring the pot to a simmer and cook for 15 minutes until the chicken is cooked through. Remove the chicken, shred it with two forks, and return it to the pot.
  5. Temper the cream cheese by whisking the softened cubes with a small amount of the warm broth in a separate bowl until smooth. Slowly stir this slurry back into the pot to ensure a silky texture.
  6. Stir in the heavy cream and fresh lime juice. Season with additional salt to taste. Cook over low heat for 5 minutes until the soup is silky and slightly thickened. Serve hot, topped with tortilla strips, avocado slices, cilantro, and Monterey Jack cheese.