Light and Creamy Chicken Tortilla Soup is hearty soup is filled with shredded chicken, tomatoes, corn and creamy refried beans. This easy chicken tortilla soup has all the creamy comfort without the cream!
Servings : 4
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Total Time 30 minutesmins
1yellow onion, diced
3garlic cloves, minced
2cans(14-ounces) diced tomatoes, undrained
1carton(32-ounces) chicken broth
1can(16-ounces) refried beans
1teaspoonground cumin, or to taste
salt and fresh ground pepper, to taste
2 to 3cupsshredded cooked chicken(leftover Rotisserie Chicken works great with this recipe)
1cupcanned corn kernels
1cupMexican Blend Shredded Cheese(optional)
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.