The BEST Chicken Tortilla Soup

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I’ve apparently made all the chicken tortilla soup recipes, but this is the first one I was really excited about! Ready in less than an hour and SO EASY!

Serves: 4 to 6

Ingredients

  • 3 1/2 c chicken broth
  • 2 chicken breasts, whole
  • 1/2 c chopped onion
  • 1/2 Tbsp ground cumin
  • 1 clove garlic, minced
  • 1 Tbsp cooking oil
  • 1 can(s) diced tomatoes (16 oz)
  • 1 can(s) tomato sauce (8 oz)
  • 1 can(s) diced green chili peppers (4 oz)
  • 1/4 c chopped fresh cilantro or parsley
  • 1 tbsp fresh oregano, or 1 tsp. dried oregano
  • 1 can(s) pinto beans (16 oz)
  • 1 c frozen corn
  • salt and pepper, to taste

Directions

Cook chicken breasts. Remove bones and shred/finely chop.
Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
Add 1 cup of corn.
Heat until corn is heated. This can all be done in the Crock-Pot as well.
Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.

This Post Has One Comment

  1. Sheila

    Great recipes good for quick dinners Sheila Sheila

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