Tortilla and Bean Soup

Here’s a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.

Step: 1

Combine the chicken and 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.

Step: 2

Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes,

Step: 3

and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

Per Serving: 205 calories; protein 16.9g; carbohydrates 29.6g; fat 1.4g; cholesterol 22.8mg; sodium 1091.2mg.

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