Soup, Chili, Stew and Dumpling Recipes
Chicken Tortilla Tortellini Soup
Prep: 10 min | Cook: 45 min | Yield: 6 servings
Ingredients
Soup
- 1 tablespoon olive oil
- 1/2 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 (1 1/2 cups) Cabot 4 Cheese Mexican Shredded Cheddar
- 1 lime, juiced
- Salt and pepper, to taste
Toppings
- Cabot 4 Cheese Mexican Shredded Cheddar or other Cabot shredded cheese
- Crunchy tortilla chips
- Avocado
- Cabot Plain Greek Yogurt or Cabot Sour Cream
- Cilantro
Instructions
- Heat the olive oil in a large Dutch oven or stock pot, over medium heat.
- Add the onion and cook until softened, 8 to 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.
- Bring to a boil over high heat.
- Add the chicken, reduce heat, cover and simmer for 15 to 20 minutes, until the chicken is cooked through and easy to shred.
- 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.
- Stir in the corn, cheese and lime juice.
- Season with salt and pepper, to taste.
- Serve with toppings, as desired.
Attribution
Recipe and photo used with permission from:
Cabot Creamery Co-operative