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

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 to 10 minutes.
3. Add the garlic and cook another 2 minutes.
4. Add the enchilada sauce, chicken broth, tomatoes, chili powder and cumin, and season with salt and pepper.
5. Bring to a boil over high heat.
6. Add the chicken, reduce heat, cover and simmer for 15 to 20 minutes, until the chicken is cooked through and easy to shred.
7. 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.
8. Stir in the corn, cheese and lime juice.
9. Season with salt and pepper, to taste.
10. Serve with toppings, as desired.

Attribution

Recipe and photo used with permission from: Cabot Creamery Co-operative