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
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Ingredients
- Soup
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1
large onion, diced
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1
red or yellow pepper, diced
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1
jalapeño, minced
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1 tablespoon
Cumin, divided
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8 ounces
cream cheese (low fat is fine)
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1
10 oz can rotel (or other brand diced tomatoes with chilis) - your choice of heat
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1.5 quarts
chicken broth
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1
14 oz can black or pinto beans, rinsed and drained
-
1
14 oz can corn, rinsed and drained (or fresh, if available)
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1
Rotisserie Chicken, skin discarded (or nibbled on by the chef) and meat shredded
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2
limes, zest and juice
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1
bunch cilantro, leaves and stems finely minced
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salt & pepper
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olive oil
- Toppings
-
grated cheddar or jack cheese
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sliced avocado
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quartered limes
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tortilla chips
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sliced scallions
Directions
-
Saute the onion, jalapeño, and pepper in a couple tablespoons of olive oil over medium high heat until soft, 4-5 minutes
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Add 2 tsp. of cumin and stir for 45 seconds.
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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.
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Stir in the rotel and stir until incorporated.
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Add the broth and stir. Bring to a boil and then lower heat. Let simmer for 5-8 minutes.
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Add the corn, beans, lime zest, remaining 1 tsp of cumin and chicken. Simmer for five more minutes.
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Remove from the heat and stir in the lime juice and cilantro
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Place the toppings in individual bowls.
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Serve the soup, allowing each guest to add the toppings of his or her choice.
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