A creamy soup with all the flavor and fixings you love in a classic fajita!
Keyword black bean, Chicken, creamy
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
33 boneless skinless chicken breasts, pounded to 1 inch thickness and chopped into 1.5 inch pieces
salt and pepper,to taste
1 1/2cupsbell peppers (I used a combination of red and green)
8ouncescream cheese, softened and cut into cubes
3tablespoons corn starch
1cupcorn,canned or frozen
2roma tomatoes, diced or chopped
1cupshredded cheese (cheddar, colby jack, monterey jack, or Mexican blend)
1 1/2teaspoonsonion salt
1teaspoonchili powder(or to taste)
optional: 1 medium avocado sliced, cilantro, additional tomatoes, fresh limes, other desired toppings
Season chopped chicken with salt and pepper, to taste. Add oil to a large pan or nonstick skillet. Add chicken pieces, and cook over medium heat, stirring though out until chicken is cooked through.
Add peppers and sprinkle peppers and chicken with taco seasoning. Cook 1-2 minutes longer, stirring throughout. Set chicken and peppers aside.
Add chicken broth and cream cheese to a large soup pot and bring to a boil, stirring constantly until mixture is smooth. In a small bowl whisk together cold water and corn starch until corn starch is dissolved. Pour into boiling soup mixture. Stir while mixture thickens. Reduce heat.
Add corn, black beans, and tomatoes. Stir in cheese until melted. Add cumin, onion salt, garlic salt, garlic powder, chili powder, paprika, and salt. Simmer 5-10 minutes. Serve hot and top with sliced avocados, cilantro, additional tomatoes or cheese, or other toppings as desired.
Instead of the seasonings listed below the shredded cheese, you can sub those ingredients for 1-2 tablespoons of taco seasoning if desired.