Ingredients
– 1 tablespoon olive oil
– 1/2 medium onion chopped
– 3 cups chicken broth
– 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
– 1 (14 ounce) can black beans drained & rinsed
– 1 (12 ounce) can corn drained
– 1/2 red bell pepper chopped
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 8 ounces cream cheese (I used Philly) softened, see note
– 2 cups cooked/rotisserie chicken shredded
– Salt & pepper to taste
– Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
1. Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
2. Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
3. Increase the heat to high and bring the soup to a boil. Turn down the heat so it’s simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
4. 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).
5. Stir in the chicken and cook for another 5-7 minutes or so until it’s warmed through.
6. Season the soup with salt & pepper and serve with toppings as desired.
Prep Time: 5 minutes | Cooking Time: 30 minutes | Total Time: 35 minutes | Servings: 6