Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp taco seasoning
  • 1 lb boneless skinless chicken breast, cut into ½-inch cubes
  • 1 can (14.5oz) fire-roasted diced tomatoes with green chilies
  • 1 can (15oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 3 cups low-sodium chicken broth
  • 4 oz full-fat cream cheese, softened and cubed
  • ½ tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium-high heat in a Dutch oven or large pot. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic and taco seasoning, stirring constantly for 60 seconds until the spices are fragrant and toasted.
  3. Add the cubed chicken breast to the pot and sear until the edges are golden-brown.
  4. Pour in the fire-roasted tomatoes, black beans, corn, and chicken broth. Bring the mixture to a rolling boil, then reduce heat to low and simmer for 12-15 minutes until the chicken is opaque and tender.
  5. Reduce heat to the lowest setting. Stir in the cubed cream cheese and smoked paprika. Stir gently and continuously until the cheese has completely melted and the broth is velvety. Remove from heat immediately.