Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 6 cups chicken broth
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 1 can (15oz) black beans, drained and rinsed
  • 1 can (15oz) sweet corn, drained
  • 4 oz diced green chiles
  • 3 cups rotisserie chicken, shredded
  • 1 tbsp lime juice
  • 4 oz cream cheese, softened and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2 cups crispy tortilla strips
  • 1 large avocado, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil over medium heat in a large Dutch oven or stock pot. Add the diced onion and sauté until translucent, approximately 4 minutes.
  2. Stir in the minced garlic, cumin, smoked paprika, and chili powder. Toast the spices for 60 seconds until fragrant.
  3. Pour in the chicken broth, fire-roasted tomatoes, black beans, corn, and green chiles. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Stir in the shredded rotisserie chicken and lime juice, cooking just until the chicken is heated through.
  5. Remove the pot from the heat entirely. Whisk in the softened cream cheese cubes one by one until fully melted.
  6. Slowly stir in the shredded cheddar cheese and sour cream until the soup is a consistent, creamy orange hue.
  7. Ladle into bowls and garnish with crispy tortilla strips, sliced avocado, and fresh cilantro.