Mexican Bean Soup with Chicken

Mayocoba beans, Roma tomatoes, serrano chiles, roasted chicken breast, and cilantro come together in a simple, flavorful Mexican soup.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 372 Calories

Ingredients

• water to cover
• 1 quart chicken stock
• 1 white onion, chopped
• 4 roma (plum) tomatoes, chopped
• 2 tablespoons vegetable oil, divided
• sea salt to taste
• ½ bunch fresh cilantro, chopped
• 1 serrano chile pepper, minced
• 1 pound mayocoba beans (such as Rancho Gordo®)
• 2 rotisserie chicken breasts, diced

Recipe Instructions

Step 1

Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.

Step 2

Drain and rinse beans thoroughly; put into a large stockpot. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat to medium-low, and cover the pot. Simmer until beans are soft in the center, about 90 minutes.

Step 3

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano pepper; simmer until softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until liquid begins to thicken, about 10 minutes more. Season tomato mixture with salt and remove from heat.

Step 4

Heat remaining oil in another large skillet over medium heat. Add chicken meat and cook, stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the tomato mixture and simmer 10 minutes. Pour in chicken stock. Bring soup to a boil and simmer until flavors combine, 15 minutes more. Stir into the pot of beans. Add cilantro and salt. Bring to a simmer and cook until beans are completely softened, about 30 minutes more.