Ingredients:

  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1.5 lbs boneless skinless chicken thighs
  • 4 cups low-sodium chicken bone broth
  • 14.5 oz fire-roasted diced tomatoes
  • 4 oz diced green chiles
  • 2 tbsp taco seasoning
  • 15 oz black beans, rinsed and drained
  • 15 oz pinto beans, rinsed and drained
  • 1.5 cups frozen sweet corn
  • 4 oz full-fat cream cheese, cubed and softened

Instructions:

  1. Heat avocado oil in a 6-quart Dutch oven over medium-high heat. Add the diced onion and red bell pepper, sautéing for 5–7 minutes until softened and slightly charred.
  2. Stir in the minced garlic, jalapeño, and taco seasoning. Cook for 60 seconds to bloom the spices in the oil and vegetable fats.
  3. Pour in the chicken bone broth, fire-roasted tomatoes, and green chiles. Submerge the raw chicken thighs into the liquid. Bring to a gentle boil, then reduce heat to low and simmer for 15–20 minutes until chicken reaches 165°F.
  4. Remove the chicken to a bowl and shred using two forks. Return the shredded chicken to the pot along with the black beans, pinto beans, and frozen corn.
  5. In a small mixing bowl, whisk the softened cream cheese with one ladle of the hot soup broth until smooth and emulsified. Stir this mixture back into the main pot to ensure a velvet-smooth finish without curdling.