Ingredients:

  • 1 tbsp (15 ml) Avocado oil
  • 1 large Yellow onion, diced (approx. 150g)
  • 3 cloves Garlic, minced
  • 2 tbsp (16g) Taco seasoning
  • 1.5 lbs (680g) Boneless skinless chicken breasts
  • 20 oz (566g) Diced tomatoes with green chilies (2 cans Rotel)
  • 15 oz (425g) Black beans, drained and rinsed
  • 15 oz (425g) Sweet corn, drained
  • 32 oz (950 ml) Low-sodium chicken bone broth
  • 4 oz (113g) Full-fat cream cheese, softened and cubed
  • 1 tbsp (15 ml) Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped

Instructions:

  1. Heat avocado oil in a large Dutch oven over medium heat. Sauté the diced onion for 5 minutes until translucent.
  2. Add minced garlic and taco seasoning. Stir constantly for 60 seconds to bloom the spices until fragrant and slightly darkened.
  3. Pour in the chicken bone broth and diced tomatoes with green chilies. Submerge the whole chicken breasts into the liquid.
  4. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes until chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken to a plate and shred into bite-sized ribbons using two forks. Add the black beans and corn to the pot.
  6. Whisk the softened, cubed cream cheese into the hot broth until completely melted and emulsified. Stir the shredded chicken back into the soup.
  7. Stir in the fresh lime juice and chopped cilantro before serving.