Tortilla and Bean Soup

Tortilla and Bean Soup

69 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Margie C.
Recipe by  Margie C.

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. 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.
  2. 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.

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Reviews (69)

Rate This Recipe
beulahmae
22

beulahmae

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 in the soup.

APRILJOS1
20

APRILJOS1

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! My husband thanks you too!

BANDC93
19

BANDC93

If you are a mexican fan this soup is for you. Instead of 4 chicken breasts I used 6. But this was a hit w/ in-laws and other family members. I've been passing this out as fast as I can!!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 29.6 g
  • 10%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 1091 mg
  • 44%

Based on a 2,000 calorie diet

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Zeke's Tortilla Soup

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Spicy Tortilla Bean Soup