Tortilla and Bean Soup
Lots of leftovers!"Tripled the recipe to feed 50 people at our weekly Wednesday Night Dinner, and it was an absolute hit. Do not drain any of the beans, the hominy or the tomatoes. It will thicken as you continue to heat the soup. We served this meal with grated cheese, tortilla chips and cornbread, and everything disappeared. Thanks so much for a tasty, healthy, easy to prepare recipe for tortilla soup." - timgraham1
Yield: 12 Ready in 45 minutes
46 people trying soon
Tortilla and Bean Soup Preparation
Combine the chicken & 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 into the pot. Add the onion, kidney beans, ranch-style beans, pinto beans, black beans, hominy, tomatoes and chili, taco seasoning, and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through. Add about a half cup of water if it looks too thick.
Eat with fresh French bread.
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