Chicken Tortilla Soup
This Chicken Tortilla Soup is packed with shredded chicken, tomatoes, corn, and creamy refried beans. It has all the creamy comfort without the cream!
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion finely diced
- 3 cloves garlic, minced
- 2 cans (14-ounces each) diced tomatoes, undrained
- 4 cups chicken broth
- 1 can (16-ounces) refried beans
- 1 teaspoon ground cumin, or to taste
- salt and fresh ground black pepper, to taste
- 2 to 3 cups shredded cooked chicken (leftover Rotisserie Chicken works great with this recipe)
- 1 cup canned corn kernels
Toppings
- 1 cup Mexican Blend Shredded Cheese, optional
- Avocado Slices, optional
- Tortilla Strips, optional
Instructions
- 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 the 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 shredded chicken and corn kernels; continue to cook for 8 to 10 minutes or until heated through.
- Ladle into bowls and top with cheese, avocado, and tortilla strips.
- Serve.
Notes
- Chicken Options: Opt for store-bought rotisserie chicken or make my shredded boiled chicken recipe.
- Spice It Up: Toss in diced jalapeños, a dash of cayenne, or smoked paprika for a kick.
- Want It Thicker? Use an immersion blender to blend the soup a bit before adding chicken and corn.
- Protein Variations: Swap chicken for shredded turkey or use ground meat.
- Bean Choices: Swap refried beans for black or pinto beans.
Nutrition
Calories: 380kcal | Carbohydrates: 33g | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 1207mg | Potassium: 748mg | Fiber: 8g | Sugar: 11g | Vitamin A: 677IU | Vitamin C: 23mg | Calcium: 307mg | Iron: 4mg
