Tortilla and Bean Soup

Tortilla and Bean Soup

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Lots of leftovers!


6 cups Water
4 Boneless chicken breasts
1 Onion; chopped
Kidney beans; canned
Pinto beans; canned
Ranch-style beans; canned
Black beans; canned
White hominy; canned
2 10-oz cans Diced tomatoes with green chili; canned
1 1.25-oz packs Taco seasoning mix packet
1 1-oz pack Ranch dressing mix packet

Original recipe makes 12



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.

Alert editor   
Calories Per Serving: 103 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 3y ago

[I posted this recipe.]
SpiceJunkee 7y ago

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