Get creative by substituting vegan mayo and vegetable broth, removing the chicken, or adding more of your favorite vegetables!

Ingredients

• 2 Cups Shredded rotisserie chicken
• 2 Cans Black beans, drained
• 3 Cups Chicken broth (or more to taste)
• ½ Cup Nutritional yeast
• ½ tsp Smoky paprika
• ¼ tsp Chipotle powder
• ¼ tsp Salt
• ⅛ tsp Black pepper
• 1 tsp Extra virgin olive oil
• 2–3 Cups Shiitake and maitake mushrooms, sliced (or any variety)
• 1 Small onion, diced
• 3 cloves Garlic
• 1 Avocado, diced
• ⅓ Cup Mayonnaise
• 2 Limes
• 1 Bay leaf
• 1 Tbs Warm water
• 1 Tomato, diced or chunky salsa (optional)
• Crushed tortilla chips (optional)

Instructions

1. Warm a skillet over medium heat. Add the olive oil. Once the oil is hot, add the mushrooms and onion, and sauté until the onion softens and both veggies begin to brown on the edges. Remove from heat and set aside.
2. Add the black beans, chicken broth, nutritional yeast, and spices to a blender. Blend from low to high until smooth (or leave chunky if you prefer). Next, blend in the onion, garlic and mushrooms. Add more broth if desired for a thinner texture.
3. Shred the rotisserie chicken and set aside.
4. Pour the soup into a pot, and add the shredded chicken and bay leaf. Simmer on low for 10–15 minutes before serving.
5. For the cream, combine the mayonnaise and warm water, then add 1–2 teaspoon lime juice and a pinch of zest. Whip until smooth.
6. Pour soup into bowls and top with a drizzle of the lime cream. Add the diced avocado. Add a generous squeeze of fresh lime juice and a lime slice as garnish. Optional: tomatoes or chunky salsa and crushed tortilla chips.
7. Other topping ideas: diced red onion, roasted corn, sliced jalapeño, cheese shreds, cashew cream, guacamole, skillet mushrooms, or bacon. Be adventurous!