Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion (, diced)
  • 3 garlic cloves (, minced)
  • 2 cans ((14-ounces) diced tomatoes, undrained)
  • 1 carton ((32-ounces) chicken broth)
  • 1 can ((16-ounces) refried beans)
  • 1 teaspoon ground cumin (, or to taste)
  • salt and fresh ground pepper (, to taste)
  • 2 to 3 cups shredded cooked chicken ((leftover Rotisserie Chicken works great with this recipe))
  • 1 cup canned corn kernels
  • 1 cup Mexican Blend Shredded Cheese ((optional))
  • Avocado Slices ((optional))
  • Tortilla Strips ((optional))

Instruction

  • Heat butter and olive oil in a soup pot.
  • Add onions and saute just until soft and translucent.
  • Add garlic and cook for 1 minute.
  • Stir in tomatoes and add chicken broth.
  • Stir in refried beans and season with cumin, salt and pepper.
  • Continue to mix until well combined; turn the heat up and bring to a boil.
  • Turn heat down to medium-low; add chicken and corn kernels; continue to cook for 5 to 7 minutes, or until heated through.
  • Ladle into bowls and top with cheese, avocado and tortilla strips.
  • Serve.