Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 4 cups low-sodium chicken broth
  • 15 oz can fire-roasted diced tomatoes
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 4 oz full-fat cream cheese, cubed and softened
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the diced onion, red bell pepper, and minced jalapeño. Sauté for 5 minutes until the vegetables soften.
  2. Stir in the minced garlic, 1 teaspoon of salt, and a half teaspoon of black pepper. Garlic burns quickly, so only give it 60 seconds.
  3. Add the chili powder, cumin, and smoked paprika directly to the oil. Cook for 1 minute until the spices smell toasted and earthy.
  4. Pour in the chicken broth, and the 15 oz can of fire roasted tomatoes. Scrap the bottom of the pot to release any flavorful browned bits.
  5. Submerge the 1.5 lbs of chicken breasts whole into the liquid. Bring to a boil, then reduce heat to low and simmer for 15 minutes until the chicken reaches an internal temp of 165°F.
  6. Remove the chicken to a plate, shred it with two forks, and return it to the pot. Poaching whole keeps the interior fibers from drying out.
  7. Stir in the black beans and corn. Simmer for 5 minutes until the vegetables are heated through.
  8. Add the 4 oz of softened, cubed cream cheese. Whisk constantly for 2-3 minutes until the soup is smooth and velvety.
  9. Turn off the heat and stir in the chopped cilantro and 2 tablespoons of lime juice. The aroma should be sharp and fresh.