Ingredients
Scale
- 1 teaspoon chili powder
- ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
- 1/4 teaspoon each: black pepper, cayenne pepper
- 3 tablespoons butter
- 1 yellow onion (diced)
- 1 large jalapeno pepper (seeded and diced)
- 4 cloves garlic (minced)
- 6 cups chicken broth
- 8 oz cream cheese (softened)
- 1½ lbs bone-in skinless chicken breast
- Optional toppings: diced avocado, sour cream, tortilla strips
Instructions
- Combine spices in a small bowl; set aside.
- Melt butter in a large pot over medium heat. Sauté onions and jalapeno for five minutes; add garlic and cook for one more minute.
- Sprinkle flour over the vegetables and cook for two minutes.
- Gradually stir in chicken broth followed by half and half until smooth.
- Reserve one cup of drained beans; blend with half a cup of broth until smooth. Mix back into the soup along with remaining whole beans.
- Stir in seasonings, hot sauce, and green chilies. Bring to boil then simmer uncovered for fifteen minutes.
- Season chicken breasts with salt and pepper; add to the pot along with corn. Simmer uncovered for fifteen to twenty minutes while stirring occasionally.
- Remove chicken to shred after cooling slightly; return shredded chicken to the pot.
- Reduce heat to low; mix in softened cream cheese until fully melted.
- Taste and adjust seasonings as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 2g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg