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–+ servings
Total Time :40 minutes
Servings: 6

INGREDIENTS
 

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 4 cups/600 grams rotisserie chicken, roughly chopped
  • 2 cups corn, drained, or frozen thawed
  • 2 cups diced tomatoes with green chiles
  • 1 1/4 cups/260 grams black beans, drained and rinsed
  • 3 cups chicken broth
  • 8 ounces/225 grams cream cheese, cubed and softened
  • Seasoning:
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • For finishing, optional:
  • 1 cup cheddar cheese, shredded
  • 1 cup crushed tortilla chips
  • 1/4 cup green onion, chopped
  • 2 limes, cut into wedges

INSTRUCTIONS

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and bell peppers and cook, stirring occasionally, until softened, about 3 minutes. Stir in the minced garlic and cook 30 to 60 seconds more until fragrant.
  • Add the corn, diced tomatoes with chiles, black beans if using, and chicken broth and bring just to a simmer. Reduce the heat to medium-low and stir in the cream cheese until it melts and the broth becomes smooth and slightly thickened.
  • Add the chopped rotisserie chicken. Sprinkle in the chili powder, onion powder, garlic powder, cumin, smoked paprika, and seasoned salt. Stir to combine, reduce heat to low, and simmer gently for 5 minutes so the chicken breaks down slightly and flavors meld.
  • Taste and adjust seasoning. If the soup is too thick, loosen with up to 1/2 cup additional broth. Ladle into bowls and finish with cheddar, crushed tortilla chips, cilantro, and lime wedges as desired.