Chicken Tortilla Soup
Heat olive oil in a large pot. Add yellow onion and saute with garlic until the onion softens and becomes translucent.
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Stir in cumin, dried oregano, and sea salt.
2
Add 2 cans cannellini beans to a blender and puree. Reserve the remaining 1 can cannellini beans to add to the soup later for whole beans.
3
Stir the pureed beans into the pot with the onion and garlic. Add tomatoes with green chiles, cream-style corn, and whole kernel corn to the pot.
4
Add deboned and shredded chicken from one whole roasted or rotisserie chicken to the pot.
5
Mix in the remaining cannellini beans and black beans. Do not drain the cans of their liquid. Stir to combine.
6
Let soup simmer over medium heat until heated. Add the juice of a lime and season with salt and pepper. Top with tortilla strips to serve, and enjoy!
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