Hearty Chicken Tortilla Soup with Beans

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

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
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons chili powder
• 1 green bell pepper, minced
• 1 cup frozen corn
• 4 cups low-sodium chicken broth
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 3 bone-in skinless chicken breast halves
• 1.5 teaspoons ground cumin
• 1.5 teaspoons dried oregano

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.