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Author Notes: I often make this soup on Sunday so we can enjoy a bowl while watching football and then have leftovers galore for lunch during the week. The soup is easy to throw together and everyone loves it. I got the idea to add cream cheese to the soup from my sister in law and I think it is the secret to the soup's success. —melissav
Serves a crowd
- 1 large onion, diced
- 1 red or yellow pepper, diced
- 1 jalapeño, minced
- 1 tablespoon Cumin, divided
- 8 ounces cream cheese (low fat is fine)
- 1 10 oz can rotel (or other brand diced tomatoes with chilis) - your choice of heat
- 1.5 quarts chicken broth
- 1 14 oz can black or pinto beans, rinsed and drained
- 1 14 oz can corn, rinsed and drained (or fresh, if available)
- 1 Rotisserie Chicken, skin discarded (or nibbled on by the chef) and meat shredded
- 2 limes, zest and juice
- 1 bunch cilantro, leaves and stems finely minced
- salt & pepper
- olive oil
- grated cheddar or jack cheese
- sliced avocado
- quartered limes
- tortilla chips
- sliced scallions
- Saute the onion, jalapeño, and pepper in a couple tablespoons of olive oil over medium high heat until soft, 4-5 minutes
- Add 2 tsp. of cumin and stir for 45 seconds.
- Add the cream cheese and stir until melted and completely incorporated with the onions and peppers. This step is important - if the cream cheese is not completely incorporated, it will clump when you add the broth.
- Stir in the rotel and stir until incorporated.
- Add the broth and stir. Bring to a boil and then lower heat. Let simmer for 5-8 minutes.
- Add the corn, beans, lime zest, remaining 1 tsp of cumin and chicken. Simmer for five more minutes.
- Remove from the heat and stir in the lime juice and cilantro
- Place the toppings in individual bowls.
- Serve the soup, allowing each guest to add the toppings of his or her choice.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Brown Bag Lunch