Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 6 cups low-sodium chicken broth
  • 1 can (14.5oz) diced tomatoes with green chilies
  • 3 cups shredded rotisserie chicken
  • 1 can (15oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium heat. Add the diced onion and red bell pepper, stirring frequently until the onions become translucent and the peppers soften.
  2. Stir in the minced garlic, chili powder, cumin, and smoked paprika; cook for 60 seconds until the spices smell nutty and fragrant.
  3. Pour in the chicken broth and the diced tomatoes with green chilies. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Stir in the shredded rotisserie chicken, black beans, and frozen corn. Let the soup simmer for another 5 minutes to heat the chicken through.
  5. Remove the pot from the heat. Stir in the Greek yogurt, whisking until the soup reaches a velvety consistency. Stir in the lime juice and fresh cilantro immediately before serving.