Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 1 medium Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • 2 Tbsp Chilli Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 4 L (6 cups) Chicken Stock, low sodium
  • 1 can (400g / 14.5 oz) Diced Tomatoes, undrained
  • 500 g (1 lb) Cooked Chicken, shredded
  • 2 cans (425g each) Black Beans, rinsed and drained
  • 1 can (425g / 15 oz) Sweet Corn, drained
  • 120g (4 oz) Cream Cheese, cubed and softened
  • Juice of 1 Lime
  • Fresh Coriander (Cilantro), chopped, for garnish
  • Tortilla Chips, for serving
  • Shredded Cheddar or Monterey Jack cheese, for serving

Instructions:

  1. Sauté Aromatics: Heat the olive oil in the stockpot over medium heat. Add the diced onion and bell pepper. Cook for 5–7 minutes until softened and translucent.
  2. Add Garlic & Spices: Stir in the minced garlic, salt, and pepper. Cook for 30 seconds until fragrant. Immediately add the chilli powder, cumin, and smoked paprika. Stir continuously for 1 minute to 'bloom' the spices.
  3. Deglaze: Pour in about 120 ml (½ cup) of the chicken stock to scrape up any spices stuck to the bottom of the pot.
  4. Add Liquids & Tomatoes: Pour in the remaining chicken stock and the can of diced tomatoes (with their juices). Bring the mixture up to a gentle boil, then immediately reduce the heat to a steady, low simmer.
  5. Add Bulk: Stir in the rinsed black beans, drained corn, and the shredded cooked chicken.
  6. Simmer for Depth: Cover the pot loosely and let the soup simmer for 15–20 minutes to allow the flavors to meld beautifully.
  7. Temper the Cream Cheese: Remove the pot from the heat. Drop in the cubed, softened cream cheese. Stir patiently and continuously until the cheese has completely melted and is fully incorporated, making the soup smooth and slightly thickened.
  8. Final Adjustments: Stir in the fresh lime juice. Taste the soup and adjust the seasoning (salt and pepper) as needed.
  9. Serve: Ladle the soup into bowls and garnish generously with fresh coriander, a sprinkle of cheese, and crunchy tortilla chips.