Directions

1. Heat oil in a large pot over medium heat.
2. Add chopped green bell pepper, chopped onion, ground cumin, smoked paprika, chili powder, garlic powder, and salt to the pot. Stir to coat the chopped peppers and onions in seasonings.
3. Cook the peppers and onions for about 10-12 minutes, stirring occasionally, until tender.
4. Add black beans, fire roasted tomatoes, and chicken broth to the pot and stir to combine. Turn the heat beneath the pot to “high” and bring the pot to a boil.
5. Once the liquid starts to boil, turn the heat beneath the pot back down to “medium-low”. Stir in the shredded rotisserie chicken and frozen corn, then let the soup simmer for about twenty minutes.
6. After the soup has simmered, turn the heat off from beneath the pot. Stir in the Belfonte Mexican Fiesta Dip until fully combined, then serve the soup with an extra dollop of Belfonte Mexican Fiesta Dip and chopped green onions.

Note:

• Green Bell Pepper: Any color of bell pepper will work for this recipe!
• Soup Simmer Time: We recommend letting the soup simmer for at least twenty minutes (in step five), but it can simmer for up to an hour for maximum flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8 (makes about 2 quarts)