Hearty Chicken Tortilla Soup With Beans

Ingredients

• Servings: 8
• 4 cups water
• 2 teaspoons salt
• 3 bone-in skinless chicken breast halves
• 2 tablespoons olive oil
• 1 small onion, minced
• 1 green bell pepper, minced
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can great northern beans, rinsed and drained
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• salt to taste
• 1 cup frozen corn

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring water and 2 teaspoons salt to a boil in a large dutch oven or heavy-bottom stockpot; and 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.
• heat olive oil in the dutch oven over medium heat. cook and stir onion and green bell pepper in the 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.
• mix chicken broth, black beans, great northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover dutch oven, and simmer until soup flavors blend, about 20 minutes.
• 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.