Chicken Tortilla Soup

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 1:5 h
  • Ready In : 1:15 h

This recipe is adapted from a recipe on the Pioneer Women website. I am sure hers is great, I just prefer a few less ingredients.


  • 2-3 Boneless, Skinless Organic Chicken Breasts (Depending on size)
  • 1 T. Olive Oil
  • 1/2 tsp. Cumin
  • 1 tsp. Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 tsp Salt
  • 1 T. Olive Oil
  • 1 c. Diced Onion
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Organic Chicken Stock
  • 3 T. Tomato Paste
  • 4 c. Hot Water
  • 1 can (15 Oz. Can) Organic Pinto Beans, Rinsed and Drained
  • GARNISHES: Avocado Slices (Drizzled with fresh lime juice, salt and pepper)
  • Mexican Blend Grated Cheese
  • Tortilla Strips
  • Sour Cream
  • *Optional - Fresh Cilantro


Step 1

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Step 2

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Step 3

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Step 4

Pour in Rotel, chicken stock, tomato paste, water, and beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Step 5

Ladle into bowls, then top with avocados, cheese,tortilla strips and sour cream.

Recipe Type:

Recipe Comments

Post A Comment

You must be logged in to post a comment.