A hearty, yet healthy version of the classic Mexican soup.
Sponsor Recipe courtesy of ALDI
Chicken Tortilla Chili
Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
8 servings
Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
8 servings

Ingredients

Directions

In a blender or food processor, combine 2 cups chicken broth with one can of cannellini beans. Blend until smooth. Set aside.

Cut chicken into bite-sized pieces. In a medium bowl, toss together chicken, cumin, paprika, chili powder, lime juice, cayenne, 1/2 teaspoon salt and 1 tablespoon olive oil.

In a large pot, over medium heat, heat remaining 2 tablespoons olive oil. Add onion, garlic, jalapeño and 1/2 teaspoon salt. Sauté for 5 minutes, stirring occasionally. Add chicken and cook for another 5 minutes, stirring occasionally.

Add reserved chicken broth mixture, remaining 3 cups chicken broth, beans, salsa, tortilla chips and remaining 1 teaspoon salt. Bring to a boil. Reduce heat to a simmer, continue cooking for 30 minutes.

Serve with fresh chopped cilantro, sliced green onions, sour cream and shredded cheese.

Cook's Note

TIP: If you don't have a food processor or blender, you can achieve the same thickening results by mashing the beans by hand.

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