Light Creamy Chicken Tortilla Soup

September 16, 2015

188

This chicken tortilla soup is light and creamy

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!)

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...
See the full directions on my site

Nutritions

Calories
166

Sodium
167mg
6% DV

Fat
12g
18% DV

Protein
3g
6% DV

Carbs
9g
3% DV

Fiber
1g
4% DV