Tortilla Chicken Bean Soup Recipe
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 teaspoon ground cumin
- 1 cup salsa
- 1 cup frozen corn
- 1 cup canned black beans rinsed and drained
- 1-1/3 cups water
- 1 can (10-1/2 ounces) condensed chicken with rice soup undiluted
- 1 cup canned pinto beans rinsed and drained
- 1 cup frozen diced cooked chicken thawed
- crushed tortilla chips shredded cheddar cheese and sour cream
- Carbohydrate 31.3926880027094 g
- Cholesterol 0 mg
- Fat 0.920734000069251 g
- Fiber 9.36409990151038 g
- Protein 9.69048200066654 g
- Saturated Fat 0.177375000012985 g
- Serving Size 1 1 serving (168g)
- Sodium 309.617600259692 mg
- Sugar 22.0285881011991 g
- Trans Fat 0.148235199995672 g
- Calories 163 calories
Directions 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. Yield: 5 servings. Originally published as Tortilla Soup in Simple & Delicious November/December 2006, p29 Nutritional Facts 1 cup equals 193 calories, 2 g fat (1 g saturated fat), 19 mg cholesterol, 869 mg sodium, 30 g carbohydrate, 5 g fiber, 13 g protein. Print Add to Recipe Box Email a Friend
