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Tortilla Soup

This soup tastes just as good or better the next day. It’s a perfect, make-ahead recipe.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Dish, Soups
Servings: 4 cups
Calories: 390kcal


  • 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


  • Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes to brown, stirring occasionally.
  • Add broth and cover saucepan; increase heat to high. When broth starts to boil, add chicken, squash, beans, chili powder, and garlic powder.
  • Bring to a boil again; lower heat and simmer for 20 minutes.
  • Remove chicken from soup and let cool slightly. Shred into small pieces. Add shredded chicken back to soup.
  • 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


Calories: 390kcal | Carbohydrates: 32g | Protein: 41g | Fat: 12g | Saturated Fat: 3g | Sodium: 600mg | Fiber: 9g
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