Easy Chicken Taco Soup

saltandlavender.com

Rhonda Burkhardt

1 tablespoon olive oil

½ medium onion chopped

½ red bell pepper chopped

2 (10 fluid ounce) cans Ro-tel diced tomatoes & green chilies with juices

3 cups chicken broth

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon chili powder

1 (12 fluid ounce) can corn drained

1 (14 fluid ounce) can black beans drained & rinsed

1 (8 ounce) block of cream cheese (I used Philly) softened

2 cups cooked/rotisserie chicken shredded

Salt & pepper to taste

Toppings (optional): shredded Tex-Mex cheese blend, avocado, cilantro, tortilla strips, etc.

Directions at saltandlavender.com

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