chicken tortilla soup

4.34 from 3 votes
Total Time: 30 minutes
Servings: 4


  • 6 cups low-sodium chicken broth
  • 4 cups shredded chicken
  • 2 cans cannellini beans (15 ounces) rinsed + drained
  • 2 teaspoons ground cumin
  • 2 cups salsa verde


  • Combine 6 cups chicken broth, 4 cups shredded chicken, 2 (15-ounce) cans cannellini beans, 2 teaspoons ground cumin, and 2 cups salsa verde in a large Dutch oven or pot.
  • Bring to a simmer while stirring occasionally. Cook on high heat until the soup reaches a simmer. Reduce heat to medium-low and continue simmering for 5 minutes.
  • Garnish with avocado, cilantro, red onion, sour cream, and fresh lime wedges or any other desired toppings.


  • Serve over jasmine rice with a side of chips and guacamole.


  • Protein: Swap shredded chicken for shredded beef or pork.
  • Vegetarian: Replace chicken with  diced poblano peppers, onions and/or potatoes.
  • Beans: Use any beans you like or have on hand; black pinto, or garbanzo beans.