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)
- Shredded Mexican cheese blend (optional)
- Avocado (optional)
- Cilantro (optional)
- Tortilla strips (optional)
Instructions
- In a soup pot, heat olive oil over medium-high heat. Sauté chopped onion for about 5 minutes until translucent.
- Add chicken broth, Rotel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot. Stir well.
- Bring the mixture to a boil over high heat. Then reduce to a simmer for about 5 minutes.
- Cut cream cheese into small pieces and add to the pot. Stir until melted.
- Incorporate shredded chicken and cook for another 5-7 minutes until heated through.
- Season with salt and pepper to taste before serving hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg