1–2 tablespoons olive oil or butter

1 medium yellow onion, diced

1 jalapeño or bell pepper, diced (optional for heat)

3–4 garlic cloves, minced

1 can (14–15 oz) crushed tomatoes or Rotel with green chiles

4 cups chicken broth

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

1 teaspoon taco seasoning

Salt and pepper, to taste

1 can (14–15 oz) black beans, drained and rinsed

1 can (14–15 oz) corn, drained

3 cups shredded cooked chicken (rotisserie or homemade)

½ cup heavy cream or sour cream

1 cup shredded cheddar cheese or 4 oz cream cheese

Toppings: crispy tortilla strips, diced avocado, chopped cilantro, lime wedges, shredded cheese, or plain yogurt

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Heat oil or butter in a large pot over medium heat. Sauté onion and pepper (if using) until softened, about 5 minutes.
Add garlic, chili powder, cumin, smoked paprika, taco seasoning, salt, and pepper. Cook for 1 minute until fragrant.
Stir in tomatoes, chicken broth, black beans, and corn. Bring to a gentle simmer.
Add shredded chicken and cook for 5–10 minutes to heat through.
Stir in heavy cream (or sour cream) and cheddar cheese (or cream cheese) until melted and the soup is creamy.
Ladle into bowls and top with crispy tortilla strips, avocado, cilantro, lime wedges, and additional cheese or yogurt if desired.

For a thicker soup, blend in crushed corn tortillas or masa harina.
Swap heavy cream for Greek yogurt to lighten it.
Add pinto beans or rice for extra bulk.
For slow cooker: add all ingredients except dairy and toppings, cook on low for 4–6 hours, stir in cream and cheese before serving.
Freeze before adding dairy for best texture; add cream and cheese after reheating.