- Olive oil
- 1/2 onion, chopped
- 3 c chicken broth
- 2 (10 oz) cans of Rotel
- 1 can black beans
- 1 can corn
- 1/2 red pepper, diced
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 8 oz light cream cheese, diced
- 1 bunch of cilantro, chopped
- 2 c rotisserie chicken, chopped
- Sautee onion & oil in large pot.
- Add all the remaining ingredients except the cream cheese & chicken.
- Increase the heat to high and bring the soup to a boil. Turn down the heat so it’s simmering gently (uncovered) for 5 minutes.
- Add the cream cheese to the soup and let it melt in. Stir in chicken and cook 5 minutes more. Add cilantro, salt and pepper to taste.
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