Ingredients:

  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, deseeded and minced
  • 32 oz low-sodium chicken broth
  • 10 oz can Rotel diced tomatoes with green chilies
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 4 oz cream cheese, softened and cubed
  • 3 cups rotisserie chicken, shredded
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp fresh lime juice
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat the 1 tbsp avocado oil in a large Dutch oven over medium heat for about 2 minutes. Add the diced yellow onion and minced jalapeño. Sauté for 5 minutes until the onion is translucent and fragrant.
  2. Stir in the 3 cloves of minced garlic, 1 tbsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika. Cook for exactly 60 seconds Note: This blooms the spices, releasing their essential oils into the fat.
  3. Pour in the 32 oz chicken broth and the full 10 oz can of Rotel with its juices. until you see a gentle steam rising.
  4. Add the 15 oz can of drained black beans and the 1 cup of frozen corn to the pot.
  5. Bring the entire mixture to a gentle boil, then immediately reduce the heat to low. until small bubbles are lazily breaking the surface.
  6. Simmer for 10 minutes uncovered. Note: This short simmer allows the beans and corn to absorb the spiced broth.
  7. Fold in the 3 cups of shredded rotisserie chicken and the 4 oz of softened, cubed cream cheese.
  8. Stir the soup constantly over low heat for 3 to 5 minutes until the cream cheese has completely melted and the broth looks opaque and velvety.
  9. Remove the pot from the heat source.
  10. Stir in the 1 tbsp of fresh lime juice and the 0.5 tsp each of salt and pepper. until the aroma turns bright and citrusy.