1-2 chipotle peppers in adobo sauce, seeded and chopped
2 tsp cumin
1 tsp ground coriander
1 tsp chili powder
4 cups chicken broth
2, 10 oz cans rotel diced tomatoes with green chiles
1.5 lb boneless skinless chicken breast
15 oz can black beans, drained
1 cup frozen corn
1 cup milk
2 oz full fat cream cheese, cut into small chunks
Juice 1 lime
1/4 cup chopped cilantro
1/2 tsp salt
Instructions
In a 6 quart or larger pot heat the olive oil
on medium high. Then add in the onions, garlic,
jalapeno, chipotle pepper and sauté until the
onion is translucent, about 3-4 minutes. Next
add the cumin, coriander, and chili powder.
Stir until all the vegetables are coated.
Cooked for another 1-2 minutes. Pour in the
chicken broth and diced tomatoes. Bring to a
boil then add in the chicken breasts. Simmer
for 20 minutes then remove chicken and set
aside to cool a little.
While the chicken is cooling stir in the milk
and cream cheese and simmer until the cream
cheese is almost melted, about 5 - 7 minutes.
There will still be small chunks or specks of
cream cheese as the soup cooks. Don’t worry it
will all melt together by the end. Stir in the
black beans and corn.
Shred or chop the chicken then add back to the
soup. Cook for another 20 - 25 minutes. Stir in
the lime juice, cilantro, and salt. serve hot. If
desired serve with chopped avocado and plain greek
yogurt.
Make ahead instructions- The chicken for this
soup can be made ahead of time. Stir it in
after the beans and corn go in. You can also
make this soup completely ahead of time and
freeze into individual portions for future
lunches or dinners.
Originally Submitted
2/27/2015
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