Light Creamy Chicken Tortilla Soup

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 Avocado
  • 1 cup Corn, canned kernels
  • 1 Garlic clove
  • 2 cans Tomatoes
  • 1 Yellow onion, small

• Canned Goods

  • 1 carton Chicken broth
  • 1 can Refried beans

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Tortilla

• Dairy

  • 1 tbsp Butter
  • 1 cup Mexican-blend shredded cheese

Found on diethood.com

Description

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 2 cans (14-ounces) diced tomatoes, undrained
• 1 carton (32-ounces) chicken broth
• 1 can (16-ounces) refried beans
• 1/4 teaspoon ground cumin, or to taste
• salt and fresh ground pepper, to taste
• 2 to 3 cups shredded cooked chicken (leftover Rotisserie Chicken works great with this recipe)
• 1 cup canned corn kernels
• 1 cup Mexican Blend Shredded Cheese (optional)
• Avocado Slices (optional)
• Tortilla Strips (optional)

Directions

• 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, salt and pepper.
• 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.
• Ladle into bowls and top with cheese, avocado and tortilla strips.
• Serve.

Nutrition