Ingredients
Equipment
Method
- Set the cream cheese out to soften at room temperature. Softened cream cheese melts smoothly into the soup for a creamy texture. Microwave in short intervals if needed.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chopped onion and sauté 5 minutes until softened and translucent.
- Add chicken broth, Rotel tomatoes (with juices), black beans, corn, bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Stir to combine.
- Bring to a boil, then reduce to medium-low heat and simmer uncovered for 5 minutes to allow flavors to blend.
- Cut softened cream cheese into cubes and stir into the soup. Continue stirring until completely melted and smooth. Whisk if needed to fully incorporate.
- Stir in shredded rotisserie chicken and simmer another 5–7 minutes until heated through. Taste and adjust seasoning with salt and pepper.
- Ladle soup into bowls and add your favorite toppings—shredded cheese, sour cream, tortilla strips, avocado, and lime juice for brightness.
Notes
Pro Tips: Use Rotel tomatoes for signature taco flavor. Soften cream cheese fully before adding. Whisk if lumps form. For a thicker soup, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). For a thinner texture, stir in more broth.
Variations: Swap chicken for ground beef, or make it vegetarian by using extra beans and vegetable broth. For keto, skip corn and beans and add more chicken and peppers.
