Ingredients
Equipment
Method
Sauté the aromatics
- Sauté the onion in a large pot for 4 minutes, until softened and translucent. Keep the heat at a steady medium for even browning.
- Add the garlic and taco seasoning and cook for 2 minutes. Stir and watch for a fragrant aroma without burning the garlic.
Build the soup
- Add the Rotel tomatoes, diced tomatoes, chicken broth, black beans, corn, and cumin, then bring to a boil. You should see active bubbling across the surface.
- Reduce the heat and stir in the cream cheese until completely melted. The broth will turn smooth and creamy as the last streaks disappear.
Simmer and serve
- Add the shredded chicken and heavy cream, then simmer for 10 minutes. Stir occasionally until the soup is heated through and consistently creamy.
- Season with salt and pepper to taste, then serve with sour cream, shredded cheddar, tortilla strips, cilantro, avocado, and lime. Add toppings right before eating so the tortilla strips stay crisp.
Notes
Pro tip: shred the cooked chicken finely so it disperses evenly and thickens each bowl naturally. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of chicken broth or water if it thickens. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream.