Ingredients:

  • 1 tbsp olive oil
  • 150g yellow onion, finely diced
  • 3 cloves garlic, minced
  • 120g bell pepper, diced
  • 4 cups low-sodium chicken broth
  • 14.5 oz fire-roasted diced tomatoes
  • 4 oz diced green chiles
  • 15 oz black beans, drained and rinsed
  • 1.5 cups sweet corn
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 450g shredded rotisserie chicken
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup shredded sharp cheddar cheese
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat 1 tbsp olive oil in your pot and add 150g diced yellow onion and 120g diced bell pepper. Cook for 5 mins until they are soft and the edges are just starting to brown.
  2. Stir in 3 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, and 0.5 tsp smoked paprika. Cook for 1 min until the kitchen smells like a spice market.
  3. Pour in 4 cups chicken broth, the 14.5 oz fire roasted tomatoes, and the 4 oz green chiles. Scraping the bottom of the pot releases the fond (browned bits) into the liquid.
  4. Stir in 15 oz black beans and 1.5 cups sweet corn.
  5. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 mins. Watch for the liquid to darken and slightly thicken.
  6. Fold in the 450g shredded rotisserie chicken. Since it's already cooked, we only need to heat it through.
  7. Add the 8 oz cubed cream cheese. Whisk gently until the cubes vanish into a velvety, opaque broth.
  8. Stir in 0.5 cup shredded sharp cheddar until fully melted.
  9. Remove from heat and stir in 1 tbsp fresh lime juice.
  10. Ladle into bowls and top immediately with tortilla strips and cilantro.