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)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Sauté chopped onion for about 5 minutes until translucent.
- Add chicken broth, diced tomatoes (with juices), black beans, corn, red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir to combine.
- Bring the mixture to a boil over high heat. Reduce to a gentle simmer for about 5 minutes.
- Cut cream cheese into small pieces and stir into the soup until fully melted and incorporated.
- Add shredded chicken and cook for an additional 5–7 minutes until heated through.
- Season with salt and pepper to taste before serving with your desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg