If you love soup, you've gotta try this thick and delicious chicken tortilla soup. It's loaded with veggies and protein, plus it's naturally gluten free and dairy free!
1 1/4tspkosher sea salt
pinchground black pepper
3(14.5 oz) canscannellini beans
1(14.5 oz) canwhite beansrinsed and drained
1(14.5 oz) canblack beansrinsed and drained
1(14.5 oz) candiced tomatoes with green chiles
2cuplow-sodium chicken broth
In a large pot or Dutch oven set over medium heat, add the oil. When the oil is hot, add the onion and saute until soft and translucent, about 5 minutes. Add jalapeno and garlic, saute for 2 minutes.
Meanwhile, puree 2 cans of cannellini beans (do not drain the liquid) in food processor until silky smooth.
Stir in chili powder, cumin, salt, oregano, coriander, paprika, garlic powder, and ground black pepper, when fragrant, add the pureed beans, white beans, black beans,
Add pureed beans, remaining can of cannelini beans, white beans, black beans, tomatoes, chicken broth and frozen corn, stir to combine. Bring the soup to a boil, then reduce to a simmer. Simmer for 10 minutes, then add the chicken and lime juice and continue simmering for 10 additional minutes.
Remove from the heat and serve with tortilla strips and chopped cilantro.
-I boiled chicken thighs for this recipe, however, you can use rotisserie chicken too.