Easy Chicken Tortilla Soup
Serves 3
10 mins prep
25 mins cook
0 mins total
0 servings
For the soup
tbspolive oil
clovegarlicminced
yellow onionchopped
ozcan of pinto beansrinsed and drained
ozcan of crushed tomatoesdo not drain
ozcan of cream style cornsub normal corn, canned or frozen
ozchicken breastcut the breasts in half if they are very thick
cupchicken brothany kind works, sub water + 1 tsp salt and more if needed
chipotle pepper in adobo sauceseeded, plus one teaspoon of liquid from the can, sub 4 oz can of diced green chiles
tspcumin
tspchili powder
Optional (but highly recommended) garnishes
green onionoptional for garnish
cupshredded cheeseoptional for garnish
avocadooptional for garnish
tortilla chipsoptional for garnish
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Heat the oil in a large pot over medium flame. Add the onion and garlic. Cook for about 3-5 minutes, until fragrant. Add the chipotle pepper and adobo sauce in the last minute of cooking and stir to incorporate.
To the same pot, add the beans, tomatoes with juices, corn, yellow pepper, spices, and broth. Stir well and add chicken breasts (push them down to submerge). Bring the soup to a boil, cover it, and turn the heat down to simmer. Let the soup cook for 25-30 minutes.
Remove the chicken and cut into the middle to check for doneness. If juices run clear, shred with two forks or by hand. Taste the soup and adjust spices as needed. Add the chicken back in and stir.
Divide into meal prep containers and top with cheese and green onion if using. Add avocado and tortilla chips right before eating if desired.