This easy stovetop healthy chicken tortilla soup is what cozy winter dinner dreams are made of. Equal parts hearty and healthy with shredded chicken, pinto beans and veggies. I love making a batch for dinner and saving the rest for lunches for the week!
2 tbsp olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 tsp ground cumin
2 tsp chili powder
2 tsp kosher salt
8 cups chicken stock
2 – 14.5 oz cans of fire roasted tomatoes
2 chicken breasts
1 – 14.5 can pinto beans
Shredded cheddar cheese
Crumbled tortilla chips
Sour cream of greek yogurt
In a large dutch oven or stock pot, heat olive oil on medium heat. Add in the onion and bell pepper and cook until onion is translucent and bell pepper is tender, about 4-5 minutes. Add in the garlic and cook for 1-2 minutes or until fragrant.
Add in ground cumin, chili powder, and salt. Stir mixture together and cook for 1-2 minutes.
To the stock pot add chicken stock, fire roasted tomatoes, and chicken breasts. Bring mixture to a simmer and then cook for an additional 15-20 minutes, or until the chicken breasts are cooked to an internal temperature of 165 F.
Remove the chicken breasts and shred with two forks. Return shredded chicken to the soup pot and add in pinto beans. Stir mixture together and cook for 5 minutes on low to allow the flavors to simmer together and for the soup to thicken a bit.
Serve with fresh avocado slices, chopped fresh cilantro, shredded cheddar cheese, crumbled tortilla chips and sliced jalapeños.
Note on spice: this chicken tortilla soup is relatively mild. If you want to add extra heat I recommend adding a minced jalapeño to the onion/bell pepper mixture or 1/2 tsp of cayenne pepper to the spice mixture in step 2.
Keywords: soup, healthy, chicken, tortilla