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Pinto Bean and Chicken Tortilla Soup
Warm your soul with this vibrant Pinto Bean and Chicken Tortilla Soup, a delicious blend of tender chicken and creamy pinto beans simmered in a savory broth. This dish is a fiesta of flavors, bursting with spices and garnished with crispy tortilla chips, fresh cilantro, and a zesty squeeze of lime. Originating from Mexico, this soup showcases the rich culinary traditions that celebrate family and community gatherings. It's a perfect choice for chilly evenings or casual get-togethers, inviting everyone to savor each spoonful and share stories around the table.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 large, diced
- Garlic
- 3 cloves, minced
- Chicken breast
- 1 pound, cooked and shredded
- Pinto beans
- 2 cups, cooked or canned, drained and rinsed
- Diced tomatoes
- 1 can (14.5 ounces)
- Chicken broth
- 4 cups
- Cumin
- 1 teaspoon
- Chili powder
- 1 tablespoon
- Salt
- 1 teaspoon
- Pepper
- 1/2 teaspoon
- Lime
- 1, juiced
- Fresh cilantro
- 1/4 cup, chopped
- Shredded cheese
- 1 cup, for garnish
- Tortilla chips
- 2 cups, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
- Stir in the shredded chicken, pinto beans, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Mix well to combine all ingredients.
- Bring the soup to a boil, then lower the heat to a simmer. Allow the soup to simmer for 30 minutes to let the flavors meld together.
- While the soup is simmering, preheat your oven to 350°F (175°C).
- Spread the tortilla chips evenly on a baking sheet and bake for 5 minutes, or until they are crispy and golden.
- Once the soup is finished simmering, remove it from heat and stir in the fresh cilantro and lime juice to brighten the flavors.
- Serve the soup hot, garnished with shredded cheese and crispy tortilla chips for added texture.
Tips
- For an extra kick, consider adding diced jalapeños or a splash of hot sauce.
- You can substitute chicken with shredded beef or keep it vegetarian by omitting the meat and adding more beans or vegetables.
- This soup pairs wonderfully with a side of cornbread or a fresh green salad.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 15 minutes Cook Time: 30 minutes Calories: 320 Fat: 12g Carbs: 36g Protein: 25g Sodium: 700mg Sugar: 3g
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