Ingredients:

  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 cups chicken bone broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) diced green chiles
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp fresh lime juice

Instructions:

  1. Heat olive oil over medium-high heat. Add cubed chicken and sear until golden brown on all sides. Remove chicken and set aside.
  2. In the same pot, add diced onion and sauté until translucent (about 4 minutes). Stir in the garlic, chili powder, cumin, and smoked paprika; stir constantly for 60 seconds until the spices smell fragrant and toasted.
  3. Pour in the chicken bone broth, scraping the bottom of the pot to release the browned bits. Stir in the fire-roasted tomatoes, black beans, corn, and green chiles.
  4. Return the seared chicken to the pot. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes until the chicken is cooked through and the broth has deepened in color.
  5. Lower the heat to the lowest setting. Stir in the cubed cream cheese one piece at a time, whisking until completely melted and incorporated.
  6. Stir in the heavy cream and shredded cheddar cheese. Once the cheese is fully melted and the soup looks glossy, stir in the lime juice for a final brightness.