Chicken Taco Soup

Instructions

Tap a step to mark it done

1. 1 Gather your ingredients.
2. 2 Seed and dice the bell pepper, dice the onion, and roughly chop the cilantro. Cut the lime in half; juice one half and reserve the other half to slice for serving.
3. 3 Coat the chicken breasts evenly on all sides with taco seasoning and set aside.
4. 4 Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for about 5 minutes, until softened but still with a little bite. They will continue cooking in the soup.
5. 5 Push the softened onions and peppers to the side so the bottom of your pot is visible. Sear breasts on both sides for 5 minutes per side, until lightly browned.
6. 6 Pour in the chicken broth and canned diced tomatoes with chiles (with juices). Stir well, scraping up any browned bits from the bottom of the pot. Increase the heat to bring the soup to a boil, then reduce to medium and simmer for 30 minutes.
7. 7 Add drained and rinsed black beans, pinto beans, and canned corn.
8. 8 Continue simmering until the chicken reaches an internal temperature of at least 165°F.
9. 9 Remove the chicken from the pot and shred it using two forks. Set aside.
10. 10 Add the cream cheese to the soup and whisk until melted and fully incorporated. It may look a little chunky at first, but this is normal and does not mean it has curdled! Keep whisking, and it will smooth out as it melts. For easier mixing, you can whisk the cream cheese with a ladle of hot broth in a separate bowl, then stir it back into the pot.
11. 11 Once the cream cheese has dissolved into the broth and the texture of the soup is nice and creamy, add the lime juice, fresh cilantro, and the shredded chicken back. Taste and adjust seasoning as needed. Enjoy!