1-2 chipotle peppers in adobo sauce, seeded and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
4 cups chicken broth
2 (10 ounce cans) Rotel diced tomatoes with green chilies
1.5 pounds boneless skinless chicken breast
1 (15-ounce) can black beans, drained
1 cup frozen corn
1 cup milk
2 ounces full fat cream cheese, cut into small chunks
juice of 1 lime
¼ cup chopped cilantro
½ teaspoon salt
serve with chopped avocado and plain Greek yogurt
DIRECTIONS
In a 6 quart or larger pot, heat the olive oil on medium high and add in the onions, garlic, jalapeno, chipotle pepper and sauté until the onion is translucent, about 3-4 minutes
Next add the cumin, coriander, and chili powder
Stir until all the vegetables are coated
Cooked for another 1-2 minutes
Pour in the chicken broth and diced tomatoes
Bring to a boil then add in the chicken breasts
Simmer for 20 minutes then remove chicken and set aside to cool a little
While the chicken is cooling, stir in the milk and cream cheese and simmer until the cream cheese is almost melted, about 5 - 7 minutes. There will still be small chunks or specks of cream cheese as the soup cooks
Stir in the black beans and corn
Shred or chop the chicken then add back to the soup
Cook for another 20 - 25 minutes
Stir in the lime juice, cilantro, and salt
Serve hot. If desired, serve with chopped avocado and plain Greek yogurt
