Tortilla and Bean Soup68 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.” - by Margie C.
Original recipe yields 12 servings
- Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
- Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.
Amount Per Serving (12 total)
- 205 cal
- 1.4 g
- 29.6 g
Based on a 2,000 calorie diet
Reviews (68)Rate This Recipe
"This is a really tastey soup. The only thing I did differently was add a can of chicken broth and cooked it longer. We served it with flour tortillas with a little melted cheese rolled up for dunking ..." See morein the soup."
"This is the best soup I have had in a very long time! I did add 2 extra cups water while cooking chicken. Then topped it with shredded chedder, sour cream and crushed tortilla chips. Thank you Marggie..." See more! My husband thanks you too!"
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