Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and jalapeño, and cook for 4 to 5 minutes until softened.
- Stir in the garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
- Add the diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Stir in the shredded chicken, black beans, and corn. Simmer for 10 to 15 minutes to let the flavors blend.
- Reduce the heat to low. Add the cream cheese and stir until fully melted and the soup is smooth.
- Stir in the heavy cream, lime juice, and chopped cilantro. Taste and adjust seasoning with more salt or pepper if needed.
- Ladle into bowls and top with tortilla strips or crushed tortilla chips, shredded cheese, avocado, and sour cream if desired.
Notes
For extra heat, leave some jalapeño seeds in the soup or add a pinch of cayenne. Rotisserie chicken works well here, and the soup can be made ahead and reheated gently over low heat.