Creamy Chicken Tortilla Soup

It's a perfect soup for the Fall Season.

Course: chicken, Fall Food, Mexican, Soup

Cuisine: American, Mexican

Author: Catherine's Plates

2 TBS cooking oil
1 medium yellow onion, diced
2 tsp minced garlic
3 TBS taco seasoning or 1 packet taco seasoning from store
6 cups low sodium chicken broth
1 (14oz) can diced tomatoes with juice
1 (10oz) can rotel diced green chilies with tomatoes
1 can black beans, drained & rinsed (I sub 1/2 zucchini diced)
1 (14oz) can whole mexicorn
2-3 cups chopped or shredded cooked chicken (check out my recipe for baked chicken or use rotisserie)
1/2 (4oz) block cream cheese
salt & pepper, to tastes
1 fresh lime
Toppings (optional) cilantro, sour cream, pico, lime juice, multi colored tortilla strips, avocado, shredded cheese

In a large Dutch Oven or soup pot heat 2 TBS cooking oil. Add in diced onion and saute until softened and slightly browned. Halfway through add zucchini and cook until softened.
NOTE: The zucchini is a substitute for black beans. The black beans will come later in recipe, if you want to add them.
Stir in minced garlic and taco seasonings and cook for 1 minute.
Stir in diced tomatoes, rotel tomatoes, black beans (if using in recipe), corn, and broth. Bring to a simmer over high heat. Taste for salt & black pepper, and add as needed.
Stir in cubed softened cream cheese, a spritz of lime juice and cooked seasoned chicken.
NOTE: The cooked chicken can be rotisserie chicken, or baked chicken, boiled chicken, crockpot chicken, as long as it's fully cooked and seasoned.
Let soup simmer for 5-10 minutes. Whisk for 1 minutes to break up and melt the cream cheese into the soup.
Serve it up with favorite taco toppings of any of the following: avocado, cilantro, sour cream, cheese, tortilla strips, and/lime juice.