Two Bean Chicken Tortilla Soup

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  • Makes: 10 servings
  • Serving Size: 3/4 cup
  • Makes: 18 cups
  • Prep: 25 mins
  • Cook: 20 mins

Two Bean Chicken Tortilla Soup

Directions

  1. In a stockpot or 8-quart Dutch oven cook onion and garlic in hot oil 2 to 3 minutes or just until onion is tender. Stir in chicken broth, tomatoes, chili powder, and oregano. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
  2. Stir in the next four ingredients (through corn). Return to boiling; reduce heat. Simmer, covered, 10 minutes more.
  3. Serve soup topped with tortilla chips, cheese, green onions and/or sliced avocado. Pass lime wedges.

From the Test Kitchen

To store leftovers:

Ladle cooled soup into shallow freezer containers leaving a 1/2-inch headspace. Seal, label, and freeze up to 3 months. To serve, thaw soup in container 1 to 2 days in the refrigerator. To serve, heat thawed soup on the stovetop over medium heat, stirring frequently. (Or thaw in the microwave on 50% power [medium]. Remove soup to a microwave-safe bowl. Cover with vented plastic wrap. Microwave on 100% power [high] until heated through, stirring once or twice.)

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Nutrition Facts (Two Bean Chicken Tortilla Soup)

  • Per serving:
  • 366 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 55 mg chol. ,
  • 1086 mg sodium ,
  • 42 g carb. ,
  • 10 g fiber ,
  • 7 g sugar ,
  • 31 g pro.
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