Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, with juices
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 tablespoon chili powder
- 1 (12 ounce) can corn, drained
- 1 (14 ounce) can black beans, drained & rinsed
- 1 cup heavy/whipping cream
- 2 cups cooked chicken (rotisserie chicken works well)
- Salt & pepper to taste
- Toppings (optional): tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.
Instructions
- Heat oil in a soup pot over medium-high heat. Sauté onion for 5-7 minutes until lightly browned.
- Add crushed tomatoes, Rotel, chicken broth, garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and bring to a boil.
- Reduce heat, cover with lid slightly ajar, and simmer for 5 minutes.
- Prepare toppings.
- Stir in cream and chicken. Warm through for 3-5 minutes. Season with salt & pepper.
- Serve immediately with desired toppings.
Notes
- Use rotisserie chicken for faster prep.
- Adjust spice level with more or less chili powder.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg