Servings: 8 | Time: 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion chopped
  • 2 lbs halal chicken breast
  • 2 10 oz. cans of diced tomatoes with green chilies
  • 1 15 oz. can of black beans drained and rinsed
  • 1/2 red bell pepper chopped
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 8 ounces cream cheese
  • 1 halal chicken or vegetable stock cube dissolved in 2 cups water
  • Salt & pepper to taste

Step 1

Add the oil and onion to a pot and sweat over medium heat for 5-7 minutes.

Step 2

Add the chicken and sauté until browned for 10 minutes.

Step 3

Stir in the spices, canned beans, and vegetables. Make sure to set aside a few spoonfuls of the vegetables and beans for toppings when serving.

Step 4

Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering for 5 minutes.

Step 5

Cut the cream cheese into smaller pieces and add it to the soup. Let it blend into the soup.

Step 6

Season the soup to your taste with any additional spices and garnish with toppings.

Notes:

You can also use 2 cups of halal cooked chicken and stir in towards the end. This will speed up cooking time.