Blender, immersion blender, potato masher, or fork
1tbspolive oilextra virgin
2largebell peppersany color
6cupschicken brothlow sodium
2cansRotel tomatoes with habaneros10 oz. cans
1candiced green chiles4 oz can
2lbs.cooked chicken breastboiled and shredded OR browned and chopped
2canscannelloni beans 15 oz. cans (with liquid)
1jalapeño pepperthinly sliced, for garnish
Yellow corn tortillas
Heat a large pot and add olive oil.
Dice bell peppers and onions and saute in the oil on medium heat until soft. Add minced garlic.
Add chicken broth, water, Rotel, green chilis, and tomato paste to pot. Stir.
Bring to a boil, then reduce heat and simmer for 30 minutes or so.
Add cooked chicken breast, cumin, garlic powder, and salt to taste.
Using a blender or immersion blender, puree one can of the cannelloni beans. If you don't have a blender, crush the beans using a masher or a fork until smooth.
Simmer for 10 minutes, then add the can of whole cannelloni beans, and the pureed/smashed cannelloni beans.
While soup is simmering, cut corn tortillas in small strips and spread them out on a cookie sheet. Spray with cooking spray, then sprinkle with cumin and chili powder (or taco seasoning) and bake at 375 degrees until golden brown and crispy.
Serve soup with crisp tortilla strips and fresh jalapeño slices
We've found that the can of pureed/smashed beans really gives the soup a creamy texture without adding cream (and the calories that come with it).