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Light Creamy Chicken Tortilla Soup

September 11, 2015 By Adell 2 Comments

Light Creamy Chicken Tortilla Soup Recipe

 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!

Light Creamy Chicken Tortilla Soup Recipe

Light Creamy Chicken Tortilla Soup Recipe    Light Creamy Chicken Tortilla Soup Recipe

Light Creamy Chicken Tortilla Soup
 
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An easy, healthy soup that the whole family will love.
Author: Adell Goff
Ingredients
  • 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!)
Instructions
  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!
Notes
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 🙂
3.2.2925

Recipe Source: slightly adapted from Diethood.

Light Creamy Chicken Tortilla Soup

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Comments

  1. Gwen says

    September 16, 2015 at 4:09 am

    I made the soup according to the recipe, but stirred into my individual bowl a small dollop of sour cream along with all of the toppings mentioned in the recipe. It was delicious and liked by my entire family. Incidentally, I added 1/2 tsp. salt and 1/8 tsp. pepper to the pot while it cooked and it seemed to be just the right amount of seasoning. thank you for sharing the recipe!

    Reply
    • bakedinaz says

      September 16, 2015 at 5:18 am

      mmmm the sour cream sounds wonderful! I will have to do that next time. SO happy you and your family enjoyed this recipe! Thanks for the comment 🙂

      Reply

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Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

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