Ingredients
Scale
- 2 tablespoons avocado oil
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1 pound chicken breasts, cut into 1/2" chunks
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (15-ounce) cans black beans, with liquid
- 1 (28-ounce) can crushed tomatoes
- 1 (4-ounce) can green chilis
- 12 ounces super sweet white corn, frozen or canned
- 3 tablespoons taco seasoning
- 4 ounces cream cheese
Instructions
- Heat avocado oil in a large pot over medium heat.
- Sauté diced onions until transparent, then add minced garlic and cook for 2 more minutes.
- Add chicken chunks, salt, and pepper; cook until chicken is no longer pink.
- Stir in black beans, crushed tomatoes, green chilis, corn, taco seasoning, and cream cheese; combine well.
- Simmer the soup until hot and bubbling for 10 to 15 minutes.
- Serve in bowls with optional toppings like sour cream, cheese, and avocado.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Substitute olive oil if avocado oil is unavailable.
Adjust taco seasoning based on desired spice level.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 20
- Cholesterol: 65