Chicken Tortilla Soup
Heat olive oil in a large pot. Add yellow onion and saute with garlic until the onion softens and becomes translucent.
Stir in cumin, dried oregano, and sea salt.
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.
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.
Add deboned and shredded chicken from one whole roasted or rotisserie chicken to the pot.
Mix in the remaining cannellini beans and black beans. Do not drain the cans of their liquid. Stir to combine.
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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