Chicken tortilla soup is made extra hearty thanks to Great Northern beans and black beans added to the traditional Mexican-inspired dish.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
288 Calories
Recipe Instructions
Step 1
Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.
Step 2
Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
Step 3
Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.
Step 4
Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.
Ingredients
2 teaspoons salt
salt to taste
2 tablespoons olive oil
4 cups water
1 small onion, minced
4 cloves garlic, minced
1 (14.5 ounce) can great Northern beans, rinsed and drained
