Chicken Tortilla Tortellini Soup

Chicken Tortilla Tortellini Soup

(1)
prep time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
servings: 6
Chicken Tortilla Tortellini Soup

Ingredients

  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 1 10-ounce can enchilada sauce
  • 4 cups chicken broth
  • 1 15-ounce can fire roasted tomatoes, undrained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 pound chicken tenders
  • 1 9-ounce package refrigerated cheese tortellini (2 cups)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn

  • 6 ounces Cabot 4 Cheese Mexican Shredded Cheddar, (1 ½ cup)

  • 1 lime, juiced
  • Salt and pepper, to taste

  • Cabot 4 Cheese Mexican Shredded Cheddar or other Cabot shredded cheese

  • Crunchy tortilla chips
  • Avocado

  • Cabot Plain Greek Yogurt or Cabot Sour Cream 

  • Cilantro

Directions

  1. HEAT the olive oil in a large Dutch oven or stock pot, over medium heat.
  2. ADD the onion and cook until softened, 8-10 minutes. Add the garlic and cook another 2 minutes. Add the enchilada sauce, chicken broth, tomatoes, chili powder and cumin and season with salt and pepper.
  3. BRING to a boil over high heat.
  4. ADD the chicken, reduce heat, cover and simmer for 15-20 minutes, until the chicken is cooked through and easy to shred.
  5. REMOVE the chicken to a plate and shred with two forks, then return to the pot with the tortellini and black beans. Simmer for 7 minutes, until the tortellini is al dente.
  6. STIR in the corn, cheese and lime juice. Season with salt and pepper, to taste.
  7. SERVE with toppings, as desired.
Tags:Recipe, Soups Stews & Chili, Mexican, Chicken, Comfort Food, Slow Cooker, High Protein, Sides, Stovetop, Winter, High Fiber

Directions

  1. HEAT the olive oil in a large Dutch oven or stock pot, over medium heat.
  2. ADD the onion and cook until softened, 8-10 minutes. Add the garlic and cook another 2 minutes. Add the enchilada sauce, chicken broth, tomatoes, chili powder and cumin and season with salt and pepper.
  3. BRING to a boil over high heat.
  4. ADD the chicken, reduce heat, cover and simmer for 15-20 minutes, until the chicken is cooked through and easy to shred.
  5. REMOVE the chicken to a plate and shred with two forks, then return to the pot with the tortellini and black beans. Simmer for 7 minutes, until the tortellini is al dente.
  6. STIR in the corn, cheese and lime juice. Season with salt and pepper, to taste.
  7. SERVE with toppings, as desired.
Tags:Recipe, Soups Stews & Chili, Mexican, Chicken, Comfort Food, Slow Cooker, High Protein, Sides, Stovetop, Winter, High Fiber

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Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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