Chicken Taco Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1/2 medium onion, chopped.
03 - 3 cups chicken broth.
04 - 2 (10 oz) cans Ro-tel diced tomatoes & chilies.
05 - 1 (14 oz) can black beans, drained & rinsed.
06 - 1 (12 oz) can corn, drained.
07 - 1/2 red bell pepper, chopped.
08 - 1 tablespoon chili powder.
09 - 1 teaspoon garlic powder.
10 - 1 teaspoon ground cumin.
11 - 1 teaspoon smoked paprika.
12 - 8 ounces cream cheese, softened.
13 - 2 cups shredded cooked chicken.
14 - Salt and pepper to taste.
15 - Optional toppings: Shredded Mexican cheese, Avocado, Cilantro, Tortilla strips.

# Instructions:

01 - Heat oil and sauté onion for 5 minutes.
02 - Add broth, tomatoes, beans, corn, pepper, and spices.
03 - Bring to boil and simmer for 5 minutes.
04 - Add cream cheese pieces and stir until melted.
05 - Add chicken and cook for 5-7 minutes more.
06 - Season with salt and pepper and serve with optional toppings.

# Notes:

01 - Great for using rotisserie chicken.
02 - Freezes well without toppings.
03 - Adjust spice level to taste.
04 - Can make vegetarian version.
05 - Perfect for meal prep.

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