Past Recipes
Chicken Tortilla Soup

Chicken Tortilla Soup with Pinto Beans, Sour Cream, and Lime

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For this classic tortilla soup, Chef Liz pan-roasts chili-spiced chicken breasts, then shreds for tender texture. The meat is then stirred into a light-feeling yet flavorful broth with bell pepper, onion, garlic, tomato paste, bell pepper, chicken stock, and pinto beans. It's ladled into serving bowls, then topped with sour cream and a tangle of crispy, lime-laced tortilla strips.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 790
  • Protein 64g
  • Total Carb 65g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • chili powder
    • 1 tablespoon
    • chili powder
  • corn tortillas
    • 2
    • corn tortillas
  • green bell pepper
    • 1
    • green bell pepper
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • tomato paste
    • 2 tablespoons
    • tomato paste
  • pinto beans
    • 1 can
    • pinto beans
  • chicken stock
    • 32 ounces
    • chicken stock
  • lime
    • 1
    • lime
  • sour cream
    • 2 ounces
    • sour cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • potato masher (optional)
  • 12" large pan

Cooking Steps

  1. Cook chicken

    Cook chicken

    Pat chicken very dry with paper towel and season all over with half of chili powder and ½ teaspoon salt. Heat 2 teaspoons olive oil in a large pot over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest; reserve pot, off heat, for Step 3.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, stack tortillas and cut into thin strips, then halve crosswise. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Peel onion, halve, and thinly slice. Mince garlic.

  3. Sauté aromatics and mash beans

    Sauté aromatics and mash beans

    Return pot from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering add bell pepper and onion; sauté, stirring, until softened, 5 minutes. Add tomato paste, garlic, and remaining chili powder; cook, stirring, until fragrant, 1 minute more. Meanwhile, place pinto beans and their liquid in a medium bowl. Using a fork or potato masher, mash half of beans, leaving remainder whole.

  4. Simmer soup

    Simmer soup

    To pot with aromatics, stir in chicken stock, pinto beans and their liquid, and 1 teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium high; simmer until liquid is reduced by ⅓ and flavors have melded, 12-15 minutes.


  5. Fry tortilla strips

    Fry tortilla strips

    While soup simmers, halve lime; cut 1 half into wedges for serving. Heat 2 tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add tortilla strips in a single layer and fry, stirring frequently and working in batches as needed, until golden and crisp, 4-5 minutes. Transfer to a paper towel–lined plate to drain. Squeeze over juice of ½ lime; season with ⅛ teaspoon salt.


  6. Plate chicken tortilla soup

    Plate chicken tortilla soup

    Shred rested chicken using 2 forks or roughly chop. Once soup has simmered, add shredded chicken to pot and stir to combine. Taste and season with salt and black pepper as desired. Ladle soup into serving bowls and top with crispy lime tortilla strips. Dollop over sour cream and serve with lime wedges for squeezing over. Enjoy!

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