Step 1

Bring a pot of water and chicken broth to a boil. A 50/50 mixture of the liquid works fine. Add the chicken breasts to the boiling water and let the chicken cook through. This will take about 15-20 minutes. Drain off the liquid and let the chicken cool. Once cool to touch shred the chicken using two forks or your hands and set it aside.

Step 2

Add avocado oil to a Dutch oven over medium high heat. Add the diced onion and minced garlic. Sauté until the onion is translucent. Next, add tomato paste and sauté for 2-3 minutes.

Step 3

Then, add the spices (cumin, paprika, chili powder, salt, and a few turns of cracked black pepper) and stir well. Add the diced tomatoes with the juice, drained corn and drained kidney or black beans. Next, deglaze the pan with chicken broth and bring everything to a boil. Add the shredded chicken and stir well.

Step 4

Then, add the whipped cream cheese. Use a whisk to incorporate the cream cheese. It will need a few minutes to soften before it blends into the broth. The whisk is a great way to make sure it’s well combined. Taste to make sure it is seasoned to your liking.

Step 5

Add the soup to a serving bowl. Top with crushed tortilla chips, sliced jalapeno, sliced avocado, and a few turns of cracked black pepper. Option to add a squeeze of lime juice and some shredded cheese.