Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 1 tablespoon tomato paste
- 1 can corn (15 oz, drained)
- 1 can Rotel diced tomatoes with green chilies (10 oz, undrained)
- 1 can black beans (15 oz, drained and rinsed)
- 5 cups chicken broth
- 2 boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1 teaspoon cumin
- 1 ounce taco seasoning
- 1.5 cups cheddar cheese (shredded)
- ⅓ cup cream cheese (softened)
Instructions
- In a large pot over medium heat, melt the butter. Sauté the diced onion and jalapeno for about 5–6 minutes until softened, then add minced garlic and cook for an additional minute.
- Add all remaining ingredients except for cheeses to the pot. Start with about half the taco seasoning; adjust later to taste.
- Bring to a gentle simmer while partially covering the pot; avoid boiling.
- Cook for approximately 20–25 minutes until chicken is cooked through. Remove chicken, shred it using two forks, and return to the pot.
- Lower heat and stir in cheddar cheese and softened cream cheese until smooth. Adjust seasonings if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg