Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 3 cups shredded rotisserie chicken
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 4 oz diced green chiles
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. Heat the butter in your pot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
  2. Stir in the minced garlic, cumin, and smoked paprika. Stir constantly for 60 seconds until the spices smell fragrant and toasted.
  3. Pour in the chicken broth, fire-roasted tomatoes (with juices), black beans, corn, and green chiles. Increase heat to bring the soup to a gentle simmer.
  4. Once bubbling, stir in the shredded rotisserie chicken. Lower the heat and simmer for 15 minutes to allow the flavors to meld.
  5. Lower heat to low. Whisk in the cubed cream cheese one piece at a time until fully melted.
  6. Stir in the heavy cream, lime juice, and fresh cilantro. Remove from heat immediately once the soup looks glossy and uniform.