Ingredients
Scale
- 3 Tablespoons Olive Oil
- 1 large yellow onion, diced small
- 1 red bell pepper, diced small
- 5 cloves garlic, minced finely
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 tsp salt
- 1 tsp pepper
- 11 ounces Rotel diced tomatoes & green chiles
- 4 cups chicken broth, I used low sodium
- 2 cups diced rotisserie chicken
- 1 can black beans, rinsed and drained
- 1 1/2 cup cooked rice (if you have more, just put it in there! Use those leftovers!)*
- 8 ounces neufchâtel cheese, or low-fat cream cheese, at room temperature
- 1/2 cup grated cheddar cheese
Instructions
- In a large Dutch oven (such as this one), saute onions and peppers in 3 tablespoons olive oil over medium-high heat. Cook until soft and beginning to brown. About 8-10 minutes.
- Add minced garlic, chili powder, ground cumin, and oregano. Stir around for 30 seconds to let the spices toast a bit. Finally, sprinkle in some salt and fresh cracked pepper.
- Pour in 4 cups of chicken stock, Rotel tomatoes, diced chicken breast, yellow corn, black beans and rice. Bring to a boil.
- Once the soup has come to a boil, turn the burner to simmer. Add room temperature neufchâtel cheese & grated cheddar cheese. Stir to melt cheeses, simmering for 10 minutes.
- Taste the soup for seasonings, adding more salt and black pepper if needed.
