Chicken and Bean Tortilla Soup


  • 1 tsp. extra virgin olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked, shredded chicken breast (skin removed)
  • 1 cup low-sodium pinto beans
  • 1 tbsp. fresh jalapeño, chopped and seeded
  • 1 tsp. ground cumin
  • 1 tsp. Worcestershire sauce
  • ½ tsp. chili powder
  • Two 14-oz. cans low-sodium chicken broth
  • One 14½-oz. can low-sodium diced, peeled tomatoes
  • 1¼ cups crushed, baked tortilla chips (about 16 chips)
  • ½ cup plain low-fat yogurt (for garnish)


Heat olive oil in Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in chicken and all remaining ingredients except tortilla chips and yogurt. Reduce heat; simmer 1 hour. Ladle soup into bowls; top with crushed tortilla chips and a dollop of yogurt.

Nutrition Facts:

Serving Size: 1 cup; Calories: 233; Fiber: 3g; Protein 19g.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.