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Chicken Tortilla Soup

A soup-er way to bring chicken and pinto beans together. This zesty Chicken Tortilla Soup is as tasty as it is easy.

  • Prep Time

    15 Mins

  • Cook Time

    30 Mins

  • Serves

    8

Chicken tortilla soup with beans in a white pot

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Ingredients

Serves: 8
  • 2 cans (16 oz) Bush's® Pinto Beans
  • 2 lbs chicken, cooked and shredded
  • 1 can (15 oz) whole tomatoes, mashed and undrained
  • 1 can (10 oz) enchilada sauce
  • 1 medium onion, chopped
  • 1 can (4 oz) green chilies, diced
  • 2 cloves garlic, chopped
  • 8 cups chicken broth
  • 1 pkg (1.25 oz) original taco seasoning
  • 1 pkg (10 oz) frozen corn
  • 2 Tbsp fresh cilantro, chopped
  • tortilla chips

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A graphic representation of a bean with a sunburst effect around it

Cooking Instructions

  1. 1
    COMBINE

    Combine all ingredients except cilantro and tortilla chips in a large 5 qt. stock pot.

    • 2 cans of beans

    • Chicken

    • Tomatoes

    • Enchilada sauce

    • Onion

    • Green chilies

    • Garlic

    • Broth

    • Taco seasoning

    • Corn

  2. 2
    BOIL

    Bring to a boil.

    • 3
      SIMMER

      Reduce heat to medium-low and simmer for 30 minutes or until onions are translucent and flavors blended.

      • 4
        SERVE

        Serve with cilantro and tortilla chips.

        • Cilantro

        • Tortilla chips

      • 5
        NOTE

        Alternate cooking method: Cover and cook 3-4 hours on low in a slow cooker. The nutrition analysis includes 4 ounces of tortilla chips, 0.5 ounces per serving.

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