Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion diced
- 1 medium red bell pepper diced
- 4 small jalapeños seeded & minced
- 4 cloves garlic minced
- 1 pound chicken breast cut into pieces
- 1 tablespoon cumin
- 2 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- 15 ounce no salt added diced tomatoes undrained
- 2 cups chicken broth or vegetable broth
- 15 ounce can no salt added canned corn well-drained
- 8 ounce block cream cheese cut into pieces
- ½ cup sharp cheddar cheese plus more for garnish
Instructions
- Heat oil over medium-high in a large soup pot or Dutch oven. Add onions and bell peppers; sauté for 5 minutes. Stir in jalapeños and sauté for 3 minutes. Add in garlic and stir for 30 seconds.
- Push the veggies to the sides and add chicken in a single layer. Sprinkle with cumin, chili powder, paprika, oregano, and salt. Cook for about 5 minutes until browned.
- Stir in tomatoes, juice from tomatoes, and broth. Scrape any cooked bits from the bottom and stir everything together well.
- Bring to a boil and reduce heat to medium-low. Simmer for about 15-30 minutes, stirring occasionally.
- Add in corn, and cook another 15 minutes.
- When ready to enjoy, stir in cream cheese and cheddar cheese, and stir well until completely melted. Serve with extra cheddar cheese on top if desired.