Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced green chiles
  • 1 jar (16 oz) salsa verde
  • 4 cups chicken bone broth
  • 3 cups rotisserie chicken, shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 8 oz cream cheese, softened and cubed
  • 2 cups shredded Mexican blend cheese
  • 1 tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté until translucent (about 5 minutes), then stir in the minced garlic and cook for 60 seconds.
  2. Stir in the salsa verde, diced green chiles, and cumin. Pour in the chicken bone broth and bring the mixture to a gentle boil.
  3. Reduce heat to low and simmer for 10 minutes to allow the flavors to fuse.
  4. Stir in the shredded rotisserie chicken, black beans, and corn.
  5. Lower the heat to minimum and whisk in the cubed cream cheese one piece at a time until completely melted and the broth is opaque.
  6. Fold in the shredded Mexican blend cheese and remove from heat immediately once melted. Stir in the fresh lime juice.