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Tortilla and Bean Soup

Tortilla and Bean Soup

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

beulahmae
23
12/17/2003

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
21
10/15/2003

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
12/3/2006

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!!!