Creamy and Hearty Southwest Chicken Soup

By Sugar Spun Run · 45 min

Ingredients

Instructions

1. Melt the butter in a Dutch oven or large soup pot over medium heat.
2. Add the onion, bell pepper and jalapeño and cook about 5 minutes, until softened.
3. Add the garlic and cook about 30 seconds, until fragrant.
4. Stir in the ancho chili powder, smoked paprika, cumin, oregano, salt and pepper until combined.
5. Add the Rotel, black beans, pinto beans and corn and stir. Pour in the chicken broth and stir to combine.
6. Add the chicken (cut breasts in half so they cook faster) and bring to a boil, stirring occasionally. When cooked through, remove, shred or cut into bite-sized pieces, and return to the pot.
7. Add the cream cheese and stir until melted, smooth and fully combined.
8. Taste and adjust with salt and pepper as needed. Serve warm.

Summarized from Sugar Spun Run's video. Watch it for the details.

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GarlicOnionTomatoBell pepperChickenCream cheeseSweet cornBlack bean