In pot over medium heat, heat oil and add diced onion, bell pepper, and jalapenos.
Sprinkle with Everglades Cactus Dust and Heat.
Continue cooking over medium heat till soft.
Add diced chicken that has been seasoned with Cactus Dust and Heat and continue cooking for an additional 15 minutes.
Add drained and rinsed black beans, pinto beans, and green diced Chiles. Continue cooking for 15 minutes.
To mixture add a handful of freshly minced cilantro and crushed tomatoes.
Turn to low and let simmer for 20 minutes. Add chicken broth and let simmer for an additional 20-30 minutes.
Before serving add one block of cream cheese, let it combine fully.
Then add the cup of heavy cream. Make sure to not bring the soup back up to a boil because of the cream.
Serve it up with all the amazing toppings of your choice. We went with tortilla strips, freshly grated Colby jack cheese, avocado, limes, and fresh cilantro.
