Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 4 cups low-sodium chicken broth
  • 14.5 oz fire-roasted diced tomatoes
  • 10 oz diced tomatoes and green chilies (Rotel)
  • 1 tsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1 lb cooked chicken breast, shredded
  • 15 oz black beans, drained and rinsed
  • 1 cup sweet corn
  • 4 oz full-fat cream cheese, cubed and softened
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 2 oz fried corn tortilla strips (for topping)
  • 1 medium avocado, sliced (for topping)
  • 1/2 cup shredded Monterey Jack cheese (for topping)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the onion, red pepper, and jalapeño. Cook for 5 minutes until the onions are translucent and fragrant.
  2. Stir in the minced garlic, ground cumin, smoked paprika, and chili powder. Cook for 60 seconds until fragrant.
  3. Pour in the chicken broth, fire-roasted tomatoes, and the Rotel. Wait for the liquid to reach a gentle boil.
  4. Stir in the shredded chicken, black beans, and sweet corn.
  5. Reduce the heat to low and let it cook for 15 minutes. Look for the vegetables to soften and flavors to meld.
  6. Take a ladle of the hot broth and whisk it into your softened cream cheese in a small bowl.
  7. Stir the cream cheese mixture back into the pot until the broth turns a light, velvety orange.
  8. Turn off the heat. Stir in the lime juice and chopped cilantro.
  9. Ladle into bowls and top with tortilla strips, avocado slices, and Monterey Jack cheese. Eat immediately while the strips are still crunchy.