Ingredients:

  • 2 cups (300g) shredded rotisserie chicken
  • 1 can (14.5 oz / 411g) Rotel diced tomatoes with green chilies
  • 1 packet (28g) taco seasoning
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tbsp (15ml) olive oil
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn
  • 1 small (100g) white onion, finely diced
  • 4 oz (113g) cream cheese, softened and cubed
  • 1/2 cup (120ml) sour cream

Instructions:

  1. Heat 15ml olive oil over medium heat in your Dutch oven. Sauté 100g diced onion until translucent and smelling sweet, about 3-4 minutes.
  2. Stir in 28g taco seasoning. Cook for 60 seconds until the spices smell fragrant and toasted. Note: This is the most important flavor step.
  3. Pour in 950ml chicken broth and the undrained can (411g) of Rotel. Bring to a gentle boil, then immediately reduce heat to low.
  4. Stir in 425g drained black beans and 160g frozen corn. Let the soup simmer for 15-20 minutes until the broth looks slightly reduced and integrated.
  5. Stir in 300g shredded rotisserie chicken. Cook for 2-3 minutes until the meat is steaming and heated through.
  6. Reduce heat to the lowest setting. Add 113g cubed cream cheese and 120ml sour cream. Stir constantly until the broth is opaque and velvety.
  7. Remove from heat immediately. Note: Overheating the dairy can cause it to break/separate.