Easy Chicken Tortilla Soup
Servings: 3
Ingredients
For the soup
- 1 TBSP olive oil
- 2 clove garlic minced
- 1/2 yellow onion chopped
- 15 oz can of pinto beans rinsed and drained
- 28 oz can of crushed tomatoes do not drain
- 14 oz can of cream style corn sub normal corn, canned or frozen
- 8 oz chicken breast cut the breasts in half if they are very thick
- 2 cup chicken broth any kind works, sub water + 1 tsp salt and more if needed
- 1 yellow bell pepper chopped
- 1 chipotle pepper in adobo sauce seeded, plus one teaspoon of liquid from the can, sub 4 oz can of diced green chiles
- 3 tsp cumin
- 2 tsp chili powder
- 1 tsp dried oregano
Optional (but highly recommended) garnishes
- 3 green onion optional for garnish
- 3/4 cup shredded cheese optional for garnish
- 1 avocado optional for garnish
- tortilla chips optional for garnish
Instructions
- 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.