Step 1

In a large Dutch oven over medium-high heat, add the oil. Add diced half-smoke sausages. Saute until slightly browned and the fat has rendered, about 6 to 8 minutes.

Step 2

Remove the sausage from the pot to a bowl and set aside.

Step 3

In the rendered fat drippings, add the diced onion. Sauté onion until tender, about 3 to 4 minutes.

Step 4

Add garlic, cumin, oregano, salt, pepper, green chiles, corn, beans, rotisserie chicken, chicken broth and the reserved sausage. Bring to a boil then reduce to a simmer. Cook for about 15 to 20 minutes, until slightly thickened.

Step 5

Remove the pot from the heat and stir in cream cheese.

Step 6

Serve in bowl and garnish with cheese, tortilla chips, jalapeños and cilantro.