I am a huge fan of a good soup, primarily because they taste so good and have so much variety.
This soup that I made the other day is the perfect spin off of a tortilla soup but a bit lighter (no cream) and with all of that down home southern spirit that I have been missing since I left Texas. It also doesn’t take as long as many other soups and stews do but does give you the same amount of flavor.
Its also perfect to store after for lunches and to freeze to take with you to work when you are meal prepping for the week, if you can keep it out of your belly for that long.
- 2 tbsp olive oil
- 1 large onion, diced
- 1¾ tsp creole seasoning, divided
- 2 cloves garlic, finely chopped
- 1 4 oz. can diced green chiles
- 1½ tsp cumin
- 1 tsp dried oregano
- ¼-1/2 tsp red pepper flakes
- 32 oz. low-sodium chicken broth
- 2 15 oz. cans Great Northern beans, drained and rinsed
- 3 boneless chicken breasts
- 2 tbsp chopped cilantro
- juice of ½ lime
- Optional for serving: tortilla chips, shredded cheese, sour cream, avocado slices
- In a large pot or dutch oven, heat oil over medium-high heat. Add onion. Season with ¾ tsp creole seasoning. Cook for about 7 minutes.
- Add garlic and green chiles and cook another 3 to 5 minutes.
- Add cumin, oregano, and red pepper flakes. Stir to combine.
- Add chicken broth and beans. Bring to a boil.
- Season chicken with 1 tsp creole seasoning and add it to pot. Once soup comes back to a boil, reduce heat to medium low and simmer for about 30 minutes covered.
- Remove chicken from soup to a plate. Let cool a few minutes and then shred with two forks.
- Using a masher, mash beans in pot a few times just to help thicken soup a little.
- Return shredded chicken back to pot and stir.
- Add cilantro and lime juice and stir.
- Serve warm with optional toppings.