Ingredients
Scale
- 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, softened
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper to taste
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
- 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, chicken, and salt & pepper.
- Increase the heat to high and bring the soup to a boil.
- Turn down the heat so it simmers gently (uncovered) for 5 minutes.
- While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Stir until fully melted and incorporated.
- Stir in the chicken and cook for another 5-7 minutes until warmed through.
- Season with salt & pepper and serve with toppings as desired.
Notes
- Use softened cream cheese for easier blending.
- Leftovers can be stored in the fridge for up to 3 days.
- Adjust spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg