Chicken taco soup
1 tablespoon olive oil 1/2 medium onion chopped 3 cups chicken broth 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices 1 (14 ounce) can black beans drained & rinsed 1 (12 ounce) can corn drained 1/2 red bell pepper chopped 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 8 ounces cream cheese (I used Philly) softened, see note 2 cups cooked/rotisserie chicken shredded Salt & pepper to taste Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc. Instructions Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes. Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt ...