This hearty chicken tortilla soup is boyfriend-approved and will fill you up with both black and white beans. Add a diced jalapeo or 1/2 teaspoon cayenne pepper to the onion for a hotter soup. If preferred, garnish the soup with cilantro, avocado, lime slices, shredded Jack cheese, and crunchy tortilla strips.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 8 g |
| Protein | 28 g |
| Saturated Fat | 1 g |
| Sodium | 1220 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
So easy to make! I used a rotisserie chicken and chicken broth! I might try canned chicken next time!!!!!
Only used 1 can of beans. Excellent soup, esp with the cheese and lime
For sure a FAVORITE in our house
This is really tasty. I didn’t use chicken or any other meat in this recipe but, followed the rest of recipe as stated. Added 1 jalapeño pepper and it is so gooood! I will make this again. Delicious……
Really good soup and easy to make didn’t take long at all to make it and absolutely delicious as good as any tortilla soup I’ve ever had thanks for the recipe.
I have made this recipe for several years before I saw this one on all recipes. The one idea I want to share is grinding your own spices especially the cumin and oregano. It makes a huge difference. I also grind Coriander and add frozen corn just before serving. This is my husbands favorite soup.
I didn’t have fire-roasted tomatoes so I used petite diced tomatoes with green chiles. I added a dash of cayenne to kick it up a notch. Followed all other ingredients and it was delicious and filling! Great recipe.
We love this soup! The tortilla chips add the right amount of salt on their own. I recommend doubling the recipe because leftovers are just as good if not better
This soup is very hearty and delicious. Followed recipe to the letter didn’t need to modify anything. My family loved it. Will make it again and again and again.
I added cilantro, a squeeze of lime juice, and topped it with avocado, cheese, and sour cream.
Love making this soup. Add cilantro, avocados, and a dolup of sour cream to top it off and a little spritz of lime juice. A family favorite.
It definitely was filling but I would have liked it spicier.
Excellent soup.. Adjusted the spices to my taste but it is a great base to start from. My soup was fantastico
I did add some extra vegetables that were in the refrigerator, as we all do when we’re making soup :-). I also found it in need of more space, so I put half a pack of taco seasoning in which made it a little spicy, but everybody loved it!
I used chicken thighs and canned corn – what I had on hand – but otherwise stuck quite close to the ingredient list here. And all of the flavors blend together very nicely. As I was testing seasoning toward the end, it just seemed to be missing “something” so I added fresh cilantro, and that brought it all together, at least for my taste buds. (From the photo with this recipe it looks like there’s cilantro in there, so maybe it just got missed in the instructions.) Another bonus – the overall flavor got even better with the leftovers the next day!
Delicious recipe! My whole family loved it and I will be making it again!
Very yummy recipe! I also added rice to it for something different, it turned out well!
Loved this soup! Definitely making it again!
So, so yummy! I ate off this for a few days! The only changes I made was to use pinto beans instead of great northern, and I threw my chicken in the crock pot to cook in some chicken broth instead of boiling it. I liked using the bone in chicken breast. It seemed to come out juicier than just using boneless breasts. Definitely a repeat!
This hearty and healthy chicken tortilla soup with beans is filled with shredded chicken and many other flavors that blend well together for that perfect meal. We don’t like our soup too thin so we added less broth.