Best 3 Tortilla Chicken Bean Soup Recipes

Savor the delightful blend of Mexican and American comfort food with our Tortilla Chicken Bean Soup, a hearty and flavorful dish perfect for chilly days. This tantalizing soup features succulent chicken, tender beans, and a symphony of colorful vegetables, all simmering in a rich, savory broth. Enticing aromas of garlic, cumin, and chili powder fill the air as the soup cooks, promising a taste sensation that will warm your soul. Served with a generous sprinkle of cheese, tangy salsa, and crispy tortilla strips, this soup promises a fiesta of flavors in every spoonful. In addition to the main recipe, we've included variations to suit diverse preferences, including a vegetarian version, a slow-cooker option for effortless meal prep, and a spicy rendition for those who love a kick. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

Provided by Sabia

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

Steps:

In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
Next, add the remaining ingredients (except for the cilantro and limes).
Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
Garnish with sour cream, parmesan cheese and toasted tortilla strips.
Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
Make sure to turn strips over halfway through the baking process.

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS

Easy Chicken Tortilla Soup With Bean and Cheese Nachos image

This weeknight-friendly soup inspired by the Mexican classic is enriched by the flavor of smoky chipotles, brightened by lime, and ready in just 22 minutes.

Provided by Rhoda Boone

Categories 22-Minute Meals Dinner Soup/Stew Chicken Tortillas Cheese Cumin Bean Tomato Avocado Chile Pepper

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 (6") corn tortillas, divided
2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing
1/4 cup canned refried beans
1 1/2 teaspoons kosher salt, plus more
1 teaspoon ground cumin, plus more for dusting
1/2 cup shredded Monterey Jack cheese (about 2.5 ounces)
1 small onion, chopped
2 large garlic cloves, finely chopped
4 cups low-sodium chicken broth
1 (14-ounce) can diced tomatoes, preferably fire-roasted
1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce
1/2 teaspoon freshly ground black pepper, plus more
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2"-thick strips, strips cut in half lengthwise if large
2 tablespoons fresh lime juice (from about 1 1/2-2 limes), plus 1 lime, cut into wedges
Sliced avocado, sliced radish, and cilantro leaves with tender stems (for serving; optional)

Steps:

Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
Do Ahead
Soup (without nachos) can be made 3 days ahead. Cover and chill.

TORTILLA CHICKEN BEAN SOUP

Tortilla Chicken Bean Soup image

Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. -Michelle Larson, Greentown, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
1-1/3 cups water
1 cup salsa
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1 cup frozen diced cooked chicken, thawed
1 teaspoon ground cumin
Toppings: Crushed tortilla chips, shredded cheddar cheese and sour cream

Steps:

In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream.

Nutrition Facts : Calories 193 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 869mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.

Tips:

Use a variety of beans: Don't limit yourself to just one type of bean. Using a variety of beans will give your soup a more complex flavor and texture.
Don't overcook the chicken: Chicken can easily become dry and tough if it's overcooked. Be sure to cook it just until it's cooked through, about 10-12 minutes.
Use a flavorful broth: The broth is the base of your soup, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or even a combination of the two.
Add some vegetables: Vegetables add flavor, nutrition, and color to your soup. Some good options include carrots, celery, onions, and tomatoes.
Season to taste: Be sure to season your soup to taste with salt, pepper, and any other spices you like. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.

Conclusion:

Tortilla chicken bean soup is a delicious, easy-to-make soup that's perfect for a quick and healthy meal. It's also a great way to use up leftover chicken and beans. So next time you're looking for a quick and easy soup recipe, be sure to give this one a try. You won't be disappointed!