I heat 1 tbsp olive oil in a large pot over medium-high heat. I add ½ chopped onion, sautéing for 5 minutes until translucent for a fragrant zesty Tex-Mex soup base.

I stir in 3 cups chicken broth, 2 cans Ro-tel, 1 can black beans, 1 can corn, ½ chopped red bell pepper, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp cumin, and 1 tsp smoked paprika. I bring it to a boil, then simmer for 5 minutes for a vibrant savory Mexican dish.

I cut 8 oz softened cream cheese into pieces, stirring into the simmering soup until melted for a creamy hearty taco soup. I add 2 cups shredded chicken, cooking for 5–7 minutes until heated through.

I season with salt and pepper, then ladle into bowls, topping with cheese, avocado, cilantro, or tortilla strips for a stunning zesty Tex-Mex soup.