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Hearty Chicken Tortilla Soup with Beans

Kristen Bailey

"This filling chicken tortilla soup will leave bellies full and happy, and is boyfriend-approved. For a spicier soup add a diced jalapeno to the onions, or a 1/2 teaspoon cayenne pepper. Garnish soup with shredded jack cheese, avocado, cilantro, lime slices, and crispy tortilla strips if desired."
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Ingredients

55 m servings 288 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1220 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and 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 green bell pepper in the 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, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste 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.

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Reviews

Read all reviews 8
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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 mad...

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 seas...

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 inste...

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...