White Bean Tortilla Soup

This is a tasty alternative to chicken noodle or regular chili. Delicious with a salad on the side. For a larger crowd (or if you want leftovers) you will want to double the recipe. Great way to use up "stale" chips or chips that have lost their "crunch". I have substituted cream of mushroom soup instead of cream of chicken with great results. Sometimes to make it stretch a little further I add another 1/2 to whole can of water and an extra handful of chips. We give it two thumbs up in our family!


White Bean Tortilla Soup

1 Tbsp. olive oil
1/2 cup diced onion
1/2 tsp. cumin
4-6 shakes of hot sauce, I like Cholula Hot Sauce (the one with the round wooden lid)
2 cans Great Northern or cannellini beans, rinsed and drained
1 can cream of chicken soup (I like to use the 98% fat free kind) + 1 can water
1 (14 oz.) can reduced sodium chicken broth
1 (4.5 oz.) can diced green chilies
1 cup frozen corn
3 cups tortilla chips, divided

In a large soup pot, saute onion in olive oil. Add beans, soup, water, broth, cumin, hot sauce, chilies, and corn. Add 2 cups coarsely crushed chips. Stir and heat to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Salt and pepper to taste. Serve with tortilla chips and diced fresh cilantro, if desired.

*Can also add cooked chicken and/or shredded Monterey Jack cheese with jalapeno peppers