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 (drained)
- 1 can diced tomatoes with green chilies (undrained)
- 1 can black beans (drained and rinsed)
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts
- Spices: cayenne pepper, cumin, taco seasoning
- 1.5 cups shredded cheddar cheese
- 1/3 cup softened cream cheese
- Corn or flour tortillas for serving
Instructions
- In a large pot, melt butter over medium heat. Sauté diced onions and jalapenos for about 5–6 minutes until softened. Add garlic and sauté for another minute.
- Stir in all remaining ingredients except for the cheeses and tortillas. Bring to a gentle simmer.
- Cook for 20–25 minutes until chicken is cooked through. Remove chicken and shred it before returning to the pot.
- Reduce heat to low, add the cheddar and cream cheese gradually while stirring until smooth and creamy.
- Adjust seasoning as needed before serving with tortilla strips or toppings of your choice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stove Top
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 340
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg