Description
A soul-warming, one-pot meal that brings the best of taco night into a velvety, nourishing soup. Combining tender chicken, fire-roasted tomatoes, black beans, and sweet corn with a rich cream cheese base, this soup is the ultimate weeknight comfort. It is designed for busy households looking for a quick, healthy, and deeply flavorful dinner that feels like a quiet hug in a bowl.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely minced
4 cloves garlic, minced
1 medium red bell pepper, diced
3 tablespoons homemade taco seasoning
1 teaspoon fine sea salt
1 teaspoon cracked black pepper
6 cups organic chicken stock
1 can (28 ounces) fire-roasted diced tomatoes
2 large boneless, skinless chicken breasts
8 ounces cream cheese, room temperature and cubed
2 cups frozen yellow corn
1 can (15 ounces) black beans, drained and rinsed
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, garlic, and bell pepper, sautéing until softened.
Stir in the taco seasoning, salt, and pepper to coat the vegetables.
Pour in the chicken stock and fire-roasted tomatoes.
Add the chicken breasts to the liquid and bring to a gentle simmer.
Cook for 15-20 minutes until the chicken is fully cooked through.
Remove the chicken, shred it using two forks, and return it to the pot.
Stir in the cream cheese, corn, and black beans, stirring until smooth and warmed through.
Notes
Ensure the cream cheese is room temperature before adding to prevent clumping. You can garnish with fresh cilantro, diced avocado, or shredded cheddar for extra topping variety. Store leftovers in an airtight container in the refrigerator for up to 3 days.