Creamy Chicken Tortilla Soup

Ingredients

• 2 Tablespoons butter
• 1 yellow onion, diced
• 1 jalapeno pepper, diced
• 3 cloves garlic, minced
• 1 Tablespoon tomato paste
• 1 15 oz. can corn, drained
• 1 10 oz. can Rotel, undrained
• 1 15 oz. can black beans, drained and rinsed
• 5 cups chicken broth
• Two big handfuls of shredded rotisserie chicken
• 1 pinch Cayenne Pepper
• 2 teaspoons hot sauce (we like cholula)
• 1 packet taco seasoning
• 1 ½ cups cheddar cheese, shredded
• 8oz block of cream cheese, softened
• Tortilla chips for topping

Instructions

1. Melt butter over medium heat and add the diced onions and peppers. Sauté for 8-10 minutes, then add the garlic and cook for 1 more minute.
2. Add all remaining ingredients except for cheese, cream cheese, chicken and tortilla chips and bring to a boil.
3. Once boiling cover and lower temp to medium-low. Let cook for 20 mins.
4. Add in chicken, cream cheese and cheddar cheese and continue cooking/stirring until cheese/cream cheese are nicely melted.
5. Add soup to bowl and garnish with crushed tortilla strips. Enjoy!