Chicken tortilla soup is made extra hearty thanks to black and white beans added to this traditional, comforting, delicious Mexican-inspired dish.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
288 Calories
Recipe Instructions
Step 1
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.
Step 2
Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot. Add 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 3
Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and bell pepper in 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 4
Mix chicken broth, black beans, Great Northern beans, diced tomatoes, green chile peppers, chili powder, oregano, cumin, and salt into onion mixture. Bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 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
