LIGHT CREAMY CHICKEN TORTILLA SOUP

Light Creamy Chicken Tortilla Soup image

Provided by @MakeItYours

Number Of Ingredients 17

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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)
1/2 teaspoon ground cumin, or to taste
1/4 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!)

Steps:

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, coriander (if using), salt and pepper. Season to taste.
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. Squeeze in lime juice or sprinkle true lime, to taste.
Ladle into bowls and top with cheese, avocado, cilantro and tortilla strips if desired.
Enjoy!