Hearty Chicken Tortilla Soup with Beans

4.8
(23)
22 Reviews
5 Photos

This filling chicken tortilla soup with black and white beans will leave bellies full and happy — and is boyfriend-approved. For a spicier soup add in a diced jalapeño with the onion, or a 1/2 teaspoon cayenne pepper. Garnish soup with shredded Jack cheese, avocado, cilantro, lime slices, and crispy tortilla strips if desired.

Submitted by Kristen Bailey
Updated on December 14, 2022
5
5
5
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8
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Ingredients

  • 4 cups water

  • 2 teaspoons salt

  • 3 bone-in skinless chicken breast halves

  • 2 tablespoons olive oil

  • 1 small onion, minced

  • 1 green bell pepper, minced

  • 4 cloves garlic, minced

  • 4 cups low-sodium chicken broth

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (14.5 ounce) can Great Northern beans, rinsed and drained

  • 1 (14.5 ounce) can fire-roasted diced tomatoes

  • 1 (4 ounce) can chopped green chile peppers

  • 2 teaspoons chili powder

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons ground cumin

  • salt to taste

  • 1 cup frozen corn

Directions

  1. 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.

  2. 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.

  3. 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.

  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.

50 home cooks made it!

Nutrition Facts (per serving)

288 Calories
6g Fat
31g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 288
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 7%
Cholesterol 50mg 17%
Sodium 1220mg 53%
Total Carbohydrate 31g 11%
Dietary Fiber 8g 29%
Total Sugars 4g
Protein 28g 55%
Vitamin C 27mg 30%
Calcium 76mg 6%
Iron 3mg 17%
Potassium 626mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.