33 boneless skinless chicken breastspounded to 1 inch thickness and chopped into 1 ½ inch pieces
salt and pepperto taste
2teaspoonsoil
1-2tablespoonstaco seasoning
1 ½cupsbell peppers (I used a combination of red and green)
4cupschicken broth
8ouncescream cheesesoftened and cut into cubes
¼cupcold water
3tablespoons corn starch
1cupcorncanned or frozen
2cansblack beans
2roma tomatoesdiced or chopped
1cupshredded cheese (cheddar, colby jack, monterey jack, or Mexican blend)
2teaspoonscumin
1 ½teaspoonsonion salt
1teaspoongarlic powder
1teaspoonchili powder(or to taste)
1teaspoonpaprika
1teaspoonsalt
optional: 1 medium avocado sliced, cilantro, additional tomatoes, fresh limes, other desired toppings
Instructions
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.
Notes
Instead of the seasonings listed below the shredded cheese, you can sub those ingredients for 1-2 tablespoons of taco seasoning if desired.