Description
Warm your soul with this Chicken Tortilla Bean Soup, a comforting blend of tender chicken, hearty beans, and vibrant vegetables. Perfect for chilly evenings or lively gatherings, this delicious soup combines rich flavors and textures that will impress everyone at the table. Simple to make and highly adaptable, it’s destined to become your go-to recipe for any occasion.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (about 3–4 breasts)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 bell peppers (any color), chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro (optional), for garnish
- Tortilla chips, for serving
Instructions
- Prepare your ingredients by chopping the onion and bell peppers.
- In a large pot over medium heat, sauté the onions in olive oil until translucent (about 5 minutes). Add bell peppers and garlic; cook until fragrant.
- Add chicken breasts along with chili powder and cumin; sauté for an additional 5 minutes.
- Pour in chicken broth, diced tomatoes, and beans. Bring to a simmer.
- Reduce heat to medium-low, cover the pot, and simmer for 20-30 minutes until chicken is cooked through.
- Remove chicken from pot and shred it using two forks; return shredded chicken to the soup.
- Serve hot with tortilla chips on top or on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 90mg