Chicken Tortilla Soup

This easy chicken tortilla soup filled with pinto beans, fire-roasted tomatoes and shredded chicken, and loaded up with fresh toppings like avocado and cilantro is one of my favorite comfort meals!

Course Soup

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings -8 servings

Calories 163

Author Annalise Sandberg

Ingredients

2 tablespoons olive oil
1 lb chicken breast
1 cup chopped onion
2 garlic cloves , minced
4 cups chicken broth or stock
1 can pinto beans , drained
1 can diced fire-roasted tomatoes
1 teaspoon coarse salt
Juice of 1 lime
Small handful of cilantro , chopped

Optional toppings:

Fresh tomatoes
Avocado
Cheese
Sour cream
Lime wedges
Cilantro
Tortilla chips

Instructions

Add olive oil to a large pot and set over medium high heat. Sprinkle chicken with salt and pepper and add to pot.
Brown on both sides, then remove from pot and set aside.
Add onions to the pot and cook until softened, 3-4 minutes. Add garlic and cook for 1 minute more.
Add chicken broth, beans, tomatoes and salt to the pot, along with the chicken.
Bring to a boil and simmer until chicken is cooked through, about 10 minutes, but it will depend on the thickness of the breasts.
Remove the chicken from the pot and shred with a fork. Add back to the pot, along with the lime juice and chopped cilantro.
Serve with desired toppings.

Notes

NOTES:

If you have a stash of cooked chicken on hand, or want to use a rotisserie chicken, skip the first few steps and add about 2 cups shredded chicken to the soup at the end with the lime juice and cilantro.

Nutrition