ALL OF THE BEANS.
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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
Ingredients
- 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
Cooking Instructions
- 1COMBINE
Combine all ingredients except cilantro and tortilla chips in a large 5 qt. stock pot.
- 2BOIL
Bring to a boil.
- 3SIMMER
Reduce heat to medium-low and simmer for 30 minutes or until onions are translucent and flavors blended.
- 4SERVE
Serve with cilantro and tortilla chips.
- 5NOTE
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.