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Fire Roasted Tomato & Chicken Tortilla Soup


3 Tbsp Pastene Extra Virgin Olive Oil
3 small corn tortillas, cut into strips
1 small onion, chopped
2 Tbsp Pastene Minced Garlic
2 jalapeño peppers, finely diced
6 cups low-sodium chicken broth
1 14.5 oz can Pastene Fire Roasted Diced Tomatoes
1 14 oz can Pastene Black Beans, rinsed and drained
1 lb chicken breasts, boneless and skinless
1 ½ limes, juiced, plus wedges for garnish
salt and freshly ground black pepper
1 cup fresh cilantro leaves, roughly chopped
1 avocado, pitted and sliced
1 cup shredded Monterey cheese


  • In a frying pan, heat 1 tablespoon of oil on medium-high. Add the tortilla strips and toss until the tortilla is lightly browned.  Remove to a dish lined with a paper towel and set aside.
  • In a large saucepan on medium-high, heat 2 tablespoons of oil. Add the onions and cook for 2 minutes. Once the onions have softened, add the garlic and  jalapeño peppers and cook for another minute. 
  • Pour the chicken broth, tomatoes and beans into the pan and bring to a boil. 
  • Once at a boil, lower heat to simmer and add the whole chicken breasts. Cook the chicken for 20 to 25 minutes. 
  • Once chicken is cooked, remove from pot and cool for about 5 minutes. Using 2 forks, shred the chicken thoroughly.
  • Add lime juice and fresh cilantro to the soup. 
  • In each of the 4 serving bowls, add a mound of shredded chicken. Ladle soup over the chicken in each bowl. 
  • Finish with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Product Used

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