This is a simple, one-pot soup that packs robust flavor for such an easy recipe. It's perfect for using leftover chicken and making ahead to reheat later!
Heat olive oil in a dutch oven or large pot over medium-high heat on the stovetop.
1 tablespoon olive oil
Add onion and jalapenos to the pot. Cook, stirring occasionally, until the onions begin to caramelize.
1 medium onion, 2 jalapenos
Add the canned tomatoes, Ro-Tel, vegetable stock, tomato paste, taco seasoning, smoked paprika, and salt. Stir to distribute ingredients.
6 cups vegetable stock, 1 can petite diced tomatoes, 1 can Ro-Tel, 2 tablespoon tomato paste, 1 packet taco seasoning, ½ teaspoon kosher salt, ½ teaspoon smoked paprika
Bring soup to a boil, then reduce to a simmer. Cover and cook for about 1 hour, stirring occasionally.
Stir in the heavy cream, black beans, corn, and chicken.
1 can black beans, 1 can corn, 1 cup heavy cream, 2 cups cooked shredded chicken
Continue cooking on low until the soup is sufficiently hot after adding the additional ingredients. Stir occasionally. Taste and adjust seasonings and salt as needed, and top each serving with desired toppings.