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finished soup in bowls with toppings

Husband's Favorite Creamy Tortilla Soup with Rotisserie Chicken

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Cook Time 30 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 4 cups shredded rotisserie chicken breast meat
  • 1 *white or yellow onion, diced (frozen)
  • 2 garlic cloves, minced
  • 1 *red bell pepper (frozen)
  • 1 can (15 oz) white beans
  • 1 can (15 oz) black beans
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1¼ tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 4 oz cream cheese
  • 1 quart chicken broth
  • Olive oil
  • Tortilla chips
  • Avocado

Instructions
 

  • Start by warming a large soup pot over medium heat. While the pan heats up, begin to shred the rotisserie chicken. Once the pan is hot, drizzle about a tablespoon of olive oil into the pan. Add the onions, garlic, and bell pepper. Sauté until softened and fragrant, about 5 minutes.
  • Add the cream cheese to the pot. Stir until the cream cheese softens and becomes smooth. Stir in the chili powder, cumin, smoked paprika, salt and pepper.
  • Next, add the chicken, white beans, black beans, and broth. Bring to a simmer and simmer until ready to serve. Ladle into bowls and top with avocado, shredded cheddar cheese, and chips. Enjoy!

Notes

*You can use fresh onion and bell pepper. Just add a few more minutes to the overall cooking time since you will need to dice them.