This light chicken tortilla soup is creamy and has a ton of flavor! Chicken, tomatoes, corn and spice topped with tortilla strips, cilantro and cheese, this soup is really good!
Okay, can I let you in on a little secret? I hate to menu plan! There I said it. I have the hardest time making a menu and a list for the grocery store. I always have lots of recipes I want to try but I feel like that makes it harder on me. It’s almost like I don’t know where to start! Anyone relate? I know if I were better about this it would make my life so much easier. So on that note, I’ve got a great easy & tasty recipe for you today. Takes no time to throw together for a busy night. Plus it fed my family of 4.5 eaters for 2 nights! Ah! Love it when I don’t have to cook and can just heat something up real fast. And if you use a rotisserie chicken, this dinner is seriously a synch! If you try this out, let me know how you liked it!
- 1 tablespoon butter
- 1 tablespoon avocado oil (or oil of choice)
- 1 small yellow onion, diced
- 1 garlic clove, minced or teaspoon minced garlic
- 2 cans (14-ounces) diced tomatoes, undrained (I used one fire roasted & one regular)
- 1 carton (32-ounces) chicken broth
- 1 can (16-ounces) refried beans (I used no fat green chile & lime flavored)
- ½ teaspoon ground cumin, or to taste
- ¼ teaspoon ground coriander, optional*
- salt and pepper, to taste
- 2 to 3 cups shredded cooked chicken (I used part of a Rotisserie Chicken)
- 1 cup frozen or canned corn kernels (I used frozen)
- 1 cup mexican blend shredded cheese or cheddar, optional
- cilantro, optional
- avocado Slices, optional
- tortilla strips (I just sliced a tortilla up into strips and toasted then in the oven on broil)
- juice of 1 lime or sprinkle of true lime (I love this stuff!)
- Heat butter and olive oil in a soup pot.
- Add onions and saute just until soft and translucent.
- Add garlic and cook for 1 minute.
- Stir in tomatoes and add chicken broth.
- Stir in refried beans and season with cumin, coriander (if using), salt and pepper. Season to taste.
- Continue to mix until well combined; turn the heat up and bring to a boil.
- Turn heat down to medium-low; add chicken and corn kernels; continue to cook for 5 to 7 minutes, or until heated through. Squeeze in lime juice or sprinkle true lime, to taste.
- Ladle into bowls and top with cheese, avocado, cilantro and tortilla strips if desired.
Recipe Source: slightly adapted from Diethood.