A creamy soup with all the flavor and fixings you love in a classic fajita!
3 3 boneless skinless chicken breasts, pounded to 1 inch thickness and chopped into 1.5 inch pieces
salt and pepper, to taste
2 teaspoons oil
1-2 tablespoons taco seasoning
1 1/2 cups bell peppers (I used a combination of red and green)
4 cups chicken broth
8 ounces cream cheese, softened and cut into cubes
1/4 cup cold water
3 tablespoons corn starch
1 cup corn, canned or frozen
2 cans black beans
2 roma tomatoes, diced or chopped
1 cup shredded cheese (cheddar, colby jack, monterey jack, or Mexican blend)
2 teaspoons cumin
1 1/2 teaspoons onion salt
1 teaspoon garlic powder
1 teaspoon chili powder (or to taste)
1 teaspoon paprika
1 teaspoon salt
optional: 1 medium avocado sliced, cilantro, additional tomatoes, fresh limes, other desired toppings
Season chopped chicken with salt and pepper, to taste. Add oil to a large pan or nonstick skillet. Add chicken pieces, and cook over medium heat, stirring though out until chicken is cooked through.
Add peppers and sprinkle peppers and chicken with taco seasoning. Cook 1-2 minutes longer, stirring throughout. Set chicken and peppers aside.
Add chicken broth and cream cheese to a large soup pot and bring to a boil, stirring constantly until mixture is smooth. In a small bowl whisk together cold water and corn starch until corn starch is dissolved. Pour into boiling soup mixture. Stir while mixture thickens. Reduce heat.
Add corn, black beans, and tomatoes. Stir in cheese until melted. Add cumin, onion salt, garlic salt, garlic powder, chili powder, paprika, and salt. Simmer 5-10 minutes. Serve hot and top with sliced avocados, cilantro, additional tomatoes or cheese, or other toppings as desired.