Light Creamy Chicken Tortilla Soup
An easy, healthy soup that the whole family will love.
  • 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!)
  1. Heat butter and olive oil in a soup pot.
  2. Add onions and saute just until soft and translucent.
  3. Add garlic and cook for 1 minute.
  4. Stir in tomatoes and add chicken broth.
  5. Stir in refried beans and season with cumin, coriander (if using), salt and pepper. Season to taste.
  6. Continue to mix until well combined; turn the heat up and bring to a boil.
  7. 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.
  8. Ladle into bowls and top with cheese, avocado, cilantro and tortilla strips if desired.
  9. Enjoy!
If you haven't cooked with ground coriander seed, I suggest trying a little in a small bowl of the soup first and see how you like the taste. And of course season to taste :)
Recipe by Baked in AZ at