I have mixed feelings about this. It was super delicious. It was super easy to make. However, it does rely on a lot of cans and includes dairy. I did use no-salt added cans and I did make my own broth, so that does cut down on sodium. With more prep, you could probably limit the cans and maybe use avocado crema instead of cream cheese to make things better, but... it's sooooo delicious as is. The guilt. It weighs heavy.
Source: Salt & Lavender | Serves: 6 | Time: 35 min
Changes: used 1 whole bell pepper; replaced chicken broth with veggie broth; replaced full fat cream cheese with reduced fat; replaced chicken with jackfruit and adjusted cooking instructions accordingly.
1 tbsp olive oil
1/2 medium onion, chopped
1 red bell pepper, chopped
2 cans diced #tomatoes & green chilies with juices
3 cups veggie broth
1 tsp garlic powder
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp chili powder
1 can #corn, drained
1 can black #beans, drained & rinsed
1 reduced fat block of cream cheese, softened
2 cups young jackfruit, de-seeded and shredded to resemble pulled meat
Salt & pepper, to taste
Corn chips and avocado slices, for garnish
Take the cream cheese out of the fridge at least an hour ahead of time to let it soften up, or microwave it for 20-30 seconds until it's soft.
Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
Add all the remaining soup ingredients to the pot except for the cream cheese, jackfruit, and salt & pepper.
Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 5 minutes.
Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).
Stir in the jackfruit and cook for another 5-7 minutes or so until it's warmed through.
Season the soup with salt & pepper and serve with corn chips and avocado slices.