Begin by heating that tablespoon of olive oil in a large pot over medium heat. Toss in the chopped yellow onion and the diced red bell pepper. Sauté them for about 4 minutes until they turn soft and fragrant. You’ll love how inviting your kitchen smells during this part!

Next, stir in the shredded rotisserie chicken. Let it warm up for a couple of minutes. Then, take the softened cream cheese and add it to the pot. I usually cube it first to help it melt in more smoothly. Stir it in until it’s fully combined; this makes your soup creamy and luxurious.

Pour in your chicken stock and then add the two cans of Ro-Tel tomatoes (juices included!). Don't skip this—those juicy tomatoes bring everything together. Now sprinkle in your chili powder, cumin, paprika, roasted garlic powder, oregano, chipotle powder, salt, and pepper. Give it a good stir and let it all mingle on medium heat.

Once everything is boiling, add your seasoned black beans and sweet corn. They add texture and a bit of sweetness to balance the spices. Let the soup simmer for about 10-15 minutes. This is crucial—let those flavors develop!

Now, let’s not forget about tasting. I always recommend checking for seasoning after a simmer. You may want a little more salt or pepper, depending on your preference.

Finally, ladle the soup into bowls and allow everyone to customize with toppings. I’m all about heaping on the cheese and adding a sprinkle of fresh cilantro. A squeeze of fresh lime elevates this dish, so don’t hold back!