210 oz.cans diced tomatoes with green chilessuch as Rotel
115 oz.can cream-style corn
115 oz.can whole kernel corn
115 oz.can black beans
1wholeroasted or rotisserie chickenbones removed, meat shredded
Juice of 1 lime
Tortilla strips or chipsfor topping
Heat 1 Tbsp. olive oil in a large pot over medium heat. Add 1 finely chopped medium yellow onion to the pot and sauté with 2 cloves minced garlic (or 2 Tbsp. garlic paste) until the onion softens and becomes translucent.
Stir in 2 tsp. cumin, 2 tsp. dried oregano, and 1 tsp. 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. Do not drain beans before blending.
Stir the pureed beans into the pot. Add 2 cans diced tomatoes with green chiles, 1 can of cream-style corn, and 1 can of whole kernel corn to the pot. Do not drain any of the cans.
Add shredded chicken from one whole roasted or rotisserie chicken to the pot.
Mix in the remaining 1 can of cannellini beans and 1 can of black beans, stir to combine.
Let the soup simmer over medium heat until fully heated through, about 20 to 30 minutes.
Add juice of 1 lime and season to taste. Top with tortilla strips to serve.
Do not drain any of the cans of their liquid or the texture of your creamy chicken tortilla soup will not come out right!
Top with sliced avocado, fresh lime, tortilla strips, sour cream, cheese, and other toppings as desired. It's delicious!