Description
A warm, creamy, and spicy soup that mixes jalapeños, cream cheese, and chicken for a rich taste, perfect for busy days.
Ingredients
Scale
- 1 lb chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced jalapeños (fresh or pickled)
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 package (8 oz) cream cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Shredded cheese (for topping)
- Fresh cilantro (for garnish)
Instructions
- In a crockpot, combine the chicken breast, black beans, corn, diced jalapeños, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Cook on low for 360 minutes (6 hours) or on high for 240 minutes (4 hours) until the chicken is tender.
- Remove the chicken, shred it, and return it to the pot.
- Add the cream cheese to the crockpot and stir until melted and mixed well into the soup.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
For less heat, remove seeds from jalapeños or use pickled jalapeños. This soup can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg
Keywords: soup, chicken, jalapeño popper, creamy, crockpot