Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can refried beans; ¼ cup chopped yellow bell pepper; ¼ cup chopped red bell pepper; ½ cup chicken broth; ½ cup water; 2 tablespoons minced onions; 2 carrots (chopped); 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 1 (8 ounce) can corn; 1 chicken breast

Servings: persons

1 (8 ounce) can refried beans
¼ cup chopped yellow bell pepper
¼ cup chopped red bell pepper
½ cup chicken broth
½ cup water
2 tablespoons minced onions
2 carrots (chopped)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 (8 ounce) can corn
1 chicken breast

1
Bake chicken for 20 minutes at 350 degrees.
2
Saute 1 tbsp olive oil with onion, carrots, and bell pepper in a sauce pan for 5 minutes.
3
Add in water and chicken broth and bring to a boil.
4
Add in refried beans, spices, and corn.
5
Cut chicken into small pieces and add to soup.
6
Bring to a boil on medium heat.
7
Serve in a bowl topped with tortilla chips and shredded cheese.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) can refried beans, ¼ cup chopped yellow bell pepper, ¼ cup chopped red bell pepper, ½ cup chicken broth, and more.

Yes, Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tortilla Soup

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