Ingredients
- 3 cups shredded chicken
- 2 large jalapeños diced (optional for spice)
- 3 cups sweet corn
- 1 can black beans
- 1 packet taco seasoning
- 1 pack reduced- fat cream cheese
- 4 cups chicken stock
- Salt, Pepper, Cumin (to taste)
- For garnish: avocado, shredded cheese, lime juice and crushed crackers
Warm up a pot on medium heat
Add shredded chicken, diced jalapeños (if using), sweet corn, black beans, taco seasoning, salt, pepper, and cumin to the pot.
Stir well to combine.
Add the reduced-fat cream cheese and chicken stock to the pot. Stir until the cream cheese is melted and fully incorporated.
Allow the mixture to cook for 20 to 25 minutes, stirring occasionally, until heated through and flavors are well combined.
Once cooked, serve the soup hot, garnished with sliced avocado, shredded cheese, a squeeze of lime juice, and crushed crackers.
Enjoy!
