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!
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.
Calories: 163kcal, Carbohydrates: 7g, Protein: 18g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 1155mg, Potassium: 444mg, Fiber: 1g, Sugar: 3g, Vitamin A: 297IU, Vitamin C: 15mg, Calcium: 42mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
