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Hearty Chicken Tortilla Soup with Beans

Hearty Chicken Tortilla Soup with Beans


Are you craving a warm and comforting meal that’s packed with flavor? Look no further than a hearty chicken tortilla soup with beans! This delicious dish combines tender chicken, flavorful spices, and a variety of vegetables to create a satisfying and nourishing bowl of goodness.

Why Choose Chicken Tortilla Soup?

Chicken tortilla soup is not only delicious but also versatile. It can be customized to suit your taste preferences and dietary needs. Whether you’re a fan of spicy flavors or prefer a milder version, this soup can be easily adjusted to cater to your individual palate.

The Perfect Balance of Ingredients

When it comes to a well-rounded chicken tortilla soup, the balance of ingredients is crucial. From the tender chicken and hearty beans to the flavorful spices and aromatic vegetables, each component plays a role in creating a harmonious blend of flavors.

Tender Chicken

The star of the show is undoubtedly the tender chicken. Whether you choose to use boneless, skinless chicken breasts or thighs, the meat adds protein and a satisfying texture to the soup. It’s important to cook the chicken until it’s fully cooked and easy to shred.

Hearty Beans

Beans are a staple in chicken tortilla soup, providing both fiber and protein. Whether you opt for black beans, pinto beans, or kidney beans, they add a satisfying heartiness to the dish. Rinse and drain canned beans before adding them to the soup to reduce sodium content.

Flavorful Spices

The spices are what give the soup its distinct Mexican-inspired flavors. Think cumin, chili powder, paprika, and oregano. These spices add depth and warmth to the soup, making it a comforting and flavorful dish.

Aromatic Vegetables

A medley of vegetables, such as onions, garlic, bell peppers, and tomatoes, form the base of the soup. They not only add a refreshing crunch but also bring a natural sweetness and depth of flavor to the dish.

How to Make Hearty Chicken Tortilla Soup

Creating a bowl of hearty chicken tortilla soup is easier than you might think. Start by sautéing the onions, garlic, and bell peppers in a large pot. Once they are soft and fragrant, add the chicken, beans, spices, and tomatoes. Allow the soup to simmer for about 30 minutes to allow the flavors to meld together. Serve the soup hot, garnished with crispy tortilla strips, avocado slices, and a squeeze of lime.


Hearty chicken tortilla soup with beans is a delicious and comforting meal that’s perfect for any occasion. Whether you’re seeking warmth on a cold winter day or simply want to enjoy a satisfying bowl of soup, this dish has it all. With its tender chicken, flavorful spices, and nourishing beans, it’s a soup that will leave you feeling satisfied and content.

Frequently Asked Questions

1. Can I use a different type of meat instead of chicken?

Absolutely! While chicken is the traditional choice for this soup, you can experiment with different meats such as beef or turkey to suit your taste.

2. Can I make this soup vegetarian-friendly?

Definitely! Simply omit the chicken and use vegetable broth instead of chicken broth. The beans and vegetables will still provide plenty of flavor and substance.

3. Can I make this soup in a slow cooker?

Yes, you can! Simply add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The flavors will develop beautifully.

4. Can I freeze the leftovers?

Absolutely! This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to three months.

5. Can I add more vegetables to the soup?

Of course! Feel free to add your favorite vegetables, such as corn, zucchini, or spinach, to make the soup even more nutritious and flavorful.

6. How can I make the soup spicier?

If you prefer a spicier kick, you can add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the soup. Adjust the amount to your desired level of heat.

7. Can I use dried beans instead of canned beans?

Definitely! Soak the dried beans overnight, then cook them separately according to the package instructions before adding them to the soup.

8. Is this soup gluten-free?

Yes, as long as you use gluten-free chicken broth and ensure that all the ingredients you use are labeled gluten-free, the soup will be suitable for those following a gluten-free diet.

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Hearty Chicken Tortilla Soup with Beans

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Cuisine American
Servings 8


  • 4 cups of water
  • 2 teaspoons of salt
  • 3 boneless , skinless chicken breast halves
  • 2 tablespoons of olive oil
  • 1 small minced onion
  • 1 minced green bell pepper
  • 4 minced cloves of garlic
  • 4 cups of low-sodium chicken broth
  • 1 can (15 ounces) of black beans , rinsed and drained
  • 1 can (14.5 ounces) of Great Northern beans , rinsed and drained
  • 1 can (14.5 ounces) of fire-roasted diced tomatoes
  • 1 can (4 ounces) of chopped green chile peppers
  • 2 teaspoons of chili powder
  • 1 ½ teaspoons of dried oregano
  • 1 ½ teaspoons of ground cumin
  • Salt to taste
  • 1 cup of frozen corn


  • In a large Dutch oven or heavy-bottom stockpot, bring water and 2 teaspoons of salt to a boil.
  • Add the chicken to the pot, cover, and cook for 10 to 15 minutes, or until the chicken is no longer pink in the center. Use an instant-read thermometer to ensure it reaches 165 degrees F (74 degrees C).
  • Transfer the cooked chicken to a plate and allow it to cool. Pour the water from the Dutch oven into a separate bowl for later use.
  • Heat olive oil in the Dutch oven over medium heat.
  • Cook and stir the onion and bell pepper in the hot oil until the onion becomes soft and translucent, which usually takes around 4 to 5 minutes.
  • Add the garlic to the onion mixture and cook for about 1 minute until the garlic becomes fragrant.
  • In the same Dutch oven, mix in the chicken broth, black beans, Great Northern beans, diced tomatoes, green chile peppers, chili powder, oregano, cumin, and salt into the onion mixture.
  • Bring the mixture to a boil, then reduce the heat to medium, cover the Dutch oven, and simmer for about 20 minutes to allow the flavors to blend.
  • Remove the bone from the cooked chicken and discard it. Shred the chicken meat into small pieces using your hands or a fork.
  • Add the shredded chicken and corn to the soup, cover the Dutch oven
Keyword About, All, and, Beans, Black, Breast, Canned, Chicken, Food, Frozen, Great, Legumes, Northern, Peas, Recipes, Soup, soups, Stews
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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