Hearty Chicken Tortilla Soup with Beans
Description
Chicken tortilla soup is made extra hearty thanks to black and white beans added to this traditional, comforting, delicious Mexican-inspired dish.
Ingredients
•
4 cups water
•
2 teaspoons salt
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3 bone-in skinless chicken breast halves
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2 tablespoons olive oil
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1 small onion, minced
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1 green bell pepper, minced
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4 cloves garlic, minced
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4 cups low-sodium chicken broth
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1 (15 ounce) can black beans, rinsed and drained
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1 (14 1/2 ounce) can Great Northern beans, rinsed and drained
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1 (14 1/2 ounce) can fire-roasted diced tomatoes
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1 (4 ounce) can chopped green chile peppers
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2 teaspoons chili powder
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1 1/2 teaspoons dried oregano
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1 1/2 teaspoons ground cumin
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salt to taste
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1 cup frozen corn
Directions
1
Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot. Add 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 bell pepper in 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, diced tomatoes, green chile peppers, chili powder, oregano, cumin, and salt 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.