LIGHT CREAMY CHICKEN TORTILLA SOUP

LIGHT CREAMY CHICKEN TORTILLA SOUP
1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, diced
1 garlic clove, minced
2 cans (14-ounces) diced tomatoes, undrained
1 carton (32-ounces) chicken broth
1 can (16-ounces) refried beans
¼ teaspoon ground cumin, or to taste
salt and fresh ground pepper, to taste
2 to 3 cups shredded cooked chicken
1 cup canned corn kernels
1 cup Mexican Blend Shredded Cheese (optional)
Avocado Slices (optional)
Tortilla Strips (optional)
Heat butter and olive oil in a soup pot.  Add onions and saute just until soft and translucent.  Add garlic and cook for 1 minute.  Stir in tomatoes and add chicken broth.  Stir in refried beans and season with cumin, salt and pepper.  Continue to mix until well combined; turn the heat up and bring to a boil.  Turn heat down to medium-low; add chicken and corn kernels; continue to cook for 5 to 7 minutes, or until heated through.  Ladle into bowls and top with cheese, avocado and tortilla strips.  Serve.