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4.5 from 4 votes
Tortilla Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
This soup tastes just as good or better the next day. It’s a perfect, make-ahead recipe.
Course: Main Dish, Soups
Servings: 4 cups
Calories: 390 kcal
  • 11/2 cups onion
  • 31/2 cups Canned reduced sodium chicken broth
  • 11/4 pounds Bone-in chicken breasts
  • 1 cup Chayote squash
  • 3/4 cup Canned low sodium pinto beans
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 4 (6-inch) corn tortillas
  • 1 avocado
  1. Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes to brown, stirring occasionally.
  2. Add broth and cover saucepan; increase heat to high. When broth starts to boil, add chicken, squash, beans, chili powder, and garlic powder.
  3. Bring to a boil again; lower heat and simmer for 20 minutes.
  4. Remove chicken from soup and let cool slightly. Shred into small pieces. Add shredded chicken back to soup.
  5. Pour soup into bowls and top with tortilla pieces and avocado. Serve immediately.
  • In a hurry? Use leftover shredded rotisserie chicken.

Serving size: 2 cups
Total calories: 390 Total fat: 12 g Saturated fat: 3 g Carbohydrates: 32 g Protein: 41 g Fiber: 9 g Sodium: 600 mg

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