Ingredients

Method

1. 1

   In a bowl, generously coat the chicken breasts on all sides with 1.5 teaspoons each of garlic powder, onion powder, cumin, chili powder, and salt and pepper to taste.

2. 2

   Dice the yellow onion and jalapeño. Mince the garlic cloves.

3. 3

   Heat 1-2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken breasts and sear for about 2 minutes on each side until browned. Remove the chicken from the pot and set it aside.

4. 4

   Reduce the heat to medium. Add the butter to the same pot and let it melt. Add the diced onion and sauté until it becomes translucent. Stir in the minced garlic and cook until fragrant, about 1 minute.

5. 5

   Pour in both the spicy and regular chicken broths, water, and add the Better Than Bouillon. Stir to combine.

6. 6

   Return the seared chicken breasts to the pot. Bring the liquid to a simmer, then cook for 15 minutes.

7. 7

   After 15 minutes, remove the cooked chicken from the pot and set it aside to shred. To the pot, add the drained and rinsed black beans, drained corn, hot Rotel, tomato sauce, and diced jalapeño. Stir in 1 tablespoon each of garlic powder, onion powder, cumin, and chili powder, along with salt and pepper to taste.

8. 8

   Cover the pot and let the soup simmer while you shred the chicken using two forks.

9. 9

   Add the shredded chicken back into the simmering soup. Add the block of cream cheese and the cup of shredded Mexican cheese.

10. 10

    Stir everything together until the cheeses are fully melted and incorporated. Allow the soup to simmer for another 20 minutes to meld the flavors.

11. 11

    Ladle the hot soup into bowls. Top with extra shredded cheese, tortilla strips, fresh avocado slices, and cilantro, if desired.