Chicken Tortilla Soup With Rotisserie Chicken & Sausage - cooking recipe

Ingredients

4 (15 1/2 ounce) cans navy beans or (15 1/2 ounce) cans great northern beans
2 (15 1/2 ounce) cans black beans
1 (15 1/2 ounce) can cannellini beans
32 ounces low sodium chicken broth
1 large yellow onion, diced
2 tablespoons minced garlic cloves
2 tablespoons ground cumin
2 1/2 teaspoons chili powder
3 teaspoons coriander
1 (1 1/4 ounce) packet low-sodium taco seasoning
2 limes, juiced
2 rotisserie-cooked chicken, shredded
16 ounces sweet Italian sausage
2 (10 ounce) cans Rotel tomatoes & chilies
1 -2 jalapeno (optional)
1 tablespoon Greek yogurt (per bowl soup topping)
1 tablespoon cilantro (per bowl soup topping)
2 tablespoons reduced-fat extra sharp cheddar cheese (per bowl soup topping)
5 -6 tortilla chips (topping)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 teaspoons white pepper

Preparation

Mash 2 cans of the navy or great northern beans and set aside. (this is used to thicken soup).
Heat diced onion in olive oil over medium heat until translucent.
Add garlic, cumin, coriander, chili powder, salt and pepper to onion mixture.
Stir in chicken stock.
Add mashed beans, and blend.
Add remaining beans, taco seasoning, rotel, lime juice, 1 minced jalapeno and simmer 20 minutes.
In a separate pan brown sausage.
Shred chicken meat, remove all skin first.
Add sausage and chicken to soup. Cook on medium-low heat an additional 20 minutes.
You may opt to use a crockpot for this recipe, if so cook on high 2 hours and then reduce to low until ready to serve.
Garnish soup with shredded cheddar cheese, sliced jalapeno, cilantro, a dollop of greek yogurt and tortilla chips when serving.