Begin by heating a couple tablespoons of olive oil in a large pot on medium heat and adding the diced onion. Sauté till soft and translucent, about 3-5 minutes, then add in red bell pepper. Sauté for another couple of minutes, just to slightly soften the pepper, then add the dry seasonings and stir.
½ Onion, ½ Red pepper, 2 tablespoon Taco seasoning
Allow that to cook for about 1 minute till the pot gets all nice and fragrant, then add in the tomatoes, beans, chicken and broth. Cover and let simmer on low heat for about 20 minutes.
2 cups Shredded chicken, 2 cans Ro-Tel, 4 cups Chicken broth, 1 can Black beans, 1 teaspoon Paprika, ½ teaspoon Fresh oregano
Remove lid and add in cream cheese a couple pieces at a time, stirring constantly. Adding it in smaller portions will allow it to blend in much more smoothly and quickly. Once cream cheese is completely incorporated in, dish into bowls and serve!
1 block Cream cheese