Ingredients:

  • 1 tbsp Avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 1 jalapeño, deseeded and minced
  • 1.5 lbs boneless skinless chicken breasts
  • 32 oz low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp freshly squeezed lime juice
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat avocado oil in a 6-quart heavy-bottomed pot over medium heat. Add the diced onion and jalapeño, cooking for about 5 minutes until the onions are translucent and shimmering.
  2. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until the aroma fills the room. Note: This blooms the spices in the oil.
  3. Pour in the chicken broth and fire roasted tomatoes. Add the whole chicken breasts carefully into the liquid. Wait for the liquid to reach a gentle bubble.
  4. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Check the chicken until it reaches an internal temperature of 165°F.
  5. Remove the chicken to a plate and shred it with two forks. While the chicken is out, add the black beans and corn to the pot. Simmer for 5 minutes until the corn is bright yellow.
  6. Whisk in the softened, cubed cream cheese. Keep stirring until the broth is smooth and velvety.
  7. Add the shredded chicken back into the pot along with the lime juice and cilantro. Stir until the chicken is warmed through.
  8. Taste a spoonful. Adjust the salt or lime juice until the flavors pop against the richness of the dairy.