Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) Rotel (diced tomatoes with green chilies), undrained
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen corn, thawed
  • 4 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 cups crispy tortilla strips
  • 1 medium avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the butter over medium heat in a Dutch oven or heavy-bottomed pot. Add the diced onion and red bell pepper, sautéing for 4–5 minutes until the onions are translucent. Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for 60 seconds until fragrant.
  2. Pour in the chicken broth and the entire can of Rotel. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes. Stir in the shredded rotisserie chicken and thawed corn, heating through for an additional 3–5 minutes.
  3. Lower the heat to the lowest setting. Stir in the cubed cream cheese one piece at a time, whisking until completely melted and smooth. Gradually fold in the grated cheddar cheese, stirring slowly until the soup is a consistent, creamy gold. Remove from heat immediately.
  4. Ladle into bowls and garnish with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges.