Spicy Chicken and Black Bean Soup

To make this Spicy Chicken and Black Bean Soup vegetarian or vegan, you can substitute the cooked chicken thighs with additional black beans or a plant-based protein like tofu or tempeh. Replace the chicken bone broth with vegetable broth, and omit the cream cheese or use a vegan cream cheese alternative to maintain the creamy texture.

This hearty soup pairs well with a variety of side dishes. Consider serving it with warm cornbread, tortilla chips, or a fresh avocado salad. You could also add a dollop of sour cream or guacamole on top for extra flavor.

To store leftovers of Spicy Chicken and Black Bean Soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When reheating, add a splash of broth or water to loosen the soup if it thickens.

Absolutely! If you don't have jalapeños, you can use bell peppers for a milder flavor. For the cheese, any shredded cheese can work, but keep in mind that it may alter the flavor slightly. If you prefer a spicier kick, consider adding more hot sauce or diced green chiles.

To make Spicy Chicken and Black Bean Soup, start by chopping the onion, jalapeño, and garlic. Sauté them in a large pot until soft, then add tomato paste and cook for another minute. Stir in frozen corn, diced tomatoes, black beans, and chicken broth, bringing it to a simmer. Add cooked chicken, cumin, hot sauce, and taco seasoning, and let it simmer for 20 minutes. Finally, stir in reduced-fat Mexican cheese and cream cheese until melted and combined.