Creamy Chicken Tortilla Soup

From a reel by Poggiolieats — watch the original

Ingredients

• Butter
• 1 diced onion
• 1–2 diced jalapeños
• Minced garlic
• Adobo sauce from chipotle peppers
• 1 can Rotel
• 1 can diced Hatch green chiles
• 5 cups chicken broth
• Black beans, drained and rinsed
• Corn
• Cumin
• Chili powder
• Garlic powder
• Salt
• pepper
• Shredded rotisserie chicken
• Cream cheese
• Heavy cream
• Monterey Jack
• Oaxaca cheese
• Lime juice
• Cilantro
• Shredded Colby Jack
• Avocado
• Crushed tortilla chips
• lime
• cilantro

Instructions

1. Sauté the diced onion and jalapeños in butter until they are soft.
2. Stir in the minced garlic, adobo sauce, Rotel, Hatch green chiles, chicken broth, black beans, corn, and spices.
3. Allow the mixture to simmer, then stir in the shredded rotisserie chicken.
4. Reduce the heat to low and stir in the cream cheese until it has completely melted.
5. Incorporate the heavy cream, Monterey Jack, a portion of the Oaxaca cheese, lime juice, and cilantro, stirring until the soup is creamy.
6. Serve the soup hot, topped with shredded Colby Jack, avocado, lime, cilantro, and crushed tortilla chips.