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Chicken tortilla soup in a bowl topped with tortilla chips, cheese, sour cream and cilantro
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Chicken Tortilla Soup

This quick and easy version of chicken tortilla soup has big, bold Mexican flavor and gets its mellow heat from a chipotle chile.
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 312kcal
Author Ann Otis

Ingredients

  • 15 oz can of navy beans, drained and rinsed
  • 28 oz can whole tomatoes
  • 4 cups low sodium chicken broth
  • 1 chipotle chile, canned in adobo sauce finely chopped
  • 2 teaspoons cumin
  • 2 cups chopped, cooked chicken breast (2 chicken breasts)
  • 1/2 teaspoon salt

For Topping

  • sour cream
  • cilantro chopped
  • monterey jack cheese grated
  • tortilla chips

Instructions

  • Combine the beans, tomatoes, chicken broth, chipotle chile, and cumin together in a large pot or dutch oven, and bring to a boil. Simmer for 10 minutes.
  • Using a potato masher, partially mash the tomatoes and beans until the tomatoes are in bite-size pieces. Add chicken and heat for another couple of minutes. Add salt, to taste.
  • I like to assemble this soup in the following way: break a few tortilla chips in the bottom of a soup bowl and add some grated cheese. Ladle the soup on top and top with sour cream, cilantro, and additional cheese if desired.

Notes

Note: Nutrition information does not include toppings

Nutrition

Calories: 312kcal | Carbohydrates: 39g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 781mg | Potassium: 1284mg | Fiber: 13g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 20.3mg | Calcium: 157mg | Iron: 6mg