Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) Rotel diced tomatoes with green chilies
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp fresh lime juice
  • 2 oz cream cheese, softened and cubed
  • 2 cups shredded cooked chicken
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sliced avocado
  • 1/4 cup shredded sharp cheddar cheese
  • 1 cup crisp tortilla strips

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Pour in the Rotel tomatoes, chicken broth, cumin, and smoked paprika. Increase the heat to medium-high and bring the liquid to a gentle boil.
  4. Reduce heat to low and simmer for 15 minutes to allow the spices to infuse.
  5. Stir in the shredded cooked chicken and the cubed cream cheese, stirring constantly until the cheese is completely melted and the soup is velvety.
  6. Stir in the fresh lime juice, sea salt, and black pepper.
  7. Ladle into bowls and garnish with fresh cilantro, sliced avocado, shredded sharp cheddar cheese, and crisp tortilla strips.