chicken and onion
Ingredients:
1 tablespoon olive oil
1/2 medium onion, chopped
3 cups chicken broth
2 cans (10 oz) Ro-tel diced tomatoes and green chiles, with juice
1 can (14 oz) black beans , drained
1 (12 oz) can of corn, drained
1/2 red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
8 ounces cream cheese I used Philadelphia), softened
cooked/roasted chicken, shredded 2 cups
salt, pepper, to taste
Toppings (optional): grated Mexican cheese blend, avocado, cilantro, tortillas Strips
chicken and onion
Directions:
Heat the olive oil in a stockpot over medium-high heat. Add onions and fry for 5 minutes.
Add chicken broth, diced tomatoes, green chiles, black beans, corn, red chili peppers, chili powder, garlic powder, cumin, and smoked paprika. Once boiling, simmer gently, uncovered, for 5 minutes.
Cut the cream cheese into small pieces and add to the soup, stirring until thoroughly mixed.
Add the shredded chicken, stir and cook for a further 5-7 minutes or until cooked through.
Season with salt and pepper. Serve with optional toppings if desired.