Creamy Chicken Tortilla Soup

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Creamy Chicken Tortilla Soup

Prep: 15 minutes
Cook: 50 minutes • Serves: 16

2 teaspoons canola oil
1 medium onion, chopped
1 garlic clove, minced
1 small jalapeño pepper, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
2 cans (15.5 ounces each) no salt added black beans, drained and rinsed
1 can (28 ounces) no salt added diced tomatoes, undrained
1 can (10 ounces) green chile enchilada sauce
6 cups no salt added chicken stock
4 cups chopped Batch Slow Cooker Chicken
2 cups fresh sweet or frozen corn kernels, thawed if necessary
1 cup half and half
6 cups corn tortilla chips, coarsely crushed

1. In large saucepot, heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in garlic, jalapeño, chili powder, cumin and salt; cook 1 minute, stirring occasionally. Stir in beans, tomatoes with their juice, enchilada sauce, stock, chicken and corn; heat to a boil. Reduce heat to medium-low; cook 30 minutes, stirring occasionally. Gradually stir in half and half; cook 10 minutes or until heated through. Makes about 16 cups.

2. Serve soup garnished with crushed tortilla chips.

Approximate nutritional values per serving (1 cup):
224 Calories, 6g Fat (1g Saturated), 29mg Cholesterol, 316mg Sodium,
28g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 16g Protein

Dietitian’s Dish Tip(s):
> Beans are a low-fat source of protein and fiber, full of powerhouse nutrients like iron, potassium and folate and a great way to bulk up your favorite soups. To stretch the life of this soup, add kidney beans, navy beans or cannellini beans.