Victory Chicken and Bean Tortilla Soup is a warm bowl of goodness to enjoy while watching your favorite sports team play. Thus it is named Victory Chicken and Bean Tortilla Soup for good luck! It’s an easy and delicious bowl of soup and quite satisfying even though it is healthy!
I’m thinking of Victory in more than one way though. It’s that time of year when everyone is thinking about eating healthy and shedding those extra pounds gained over the holidays. Soup, I believe is the answer to shedding those extra pounds and in a healthy and delicious way. Why deprive yourself by doing a detox when you can incorporate a soup like this to help you shed weight and enjoy it at the same time.
Try this soup this month and it will make your tummy happy as well as your waistline. I originally made this soup for a big football game. It would be good soup to serve for the upcoming Superbowl game also.
Now my granddaughter loves soup and she will certainly gobble it down but my grandson is not big on eating soup but he can’t resist the combination of cheese, sour cream and tortillas. Either way it’s delicious but healthier without the cheese and sour cream. The tortillas add a crunch and give the soup an authentic tex-mex flavor and are necessary but can be added in small quantities.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 2 chicken breasts or 4 chicken thighs
- 2 cups assorted green, red, or yellow peppers
- 1 medium onion chopped
- 1 chopped jalapeno (optional)
- 2 garlic cloves, chopped
- 1 32 oz can of chicken broth
- 2 15 oz can chopped tomatoes
- 3 15 oz cans beans, drained (white beans, pinto, black, northern, or red beans)
- 2 cups fresh or frozen corn
- 3 teaspoons cumin
- 2 tablespoons chili powder
- 1 teaspoon salt and 1 teaspoon pepper
- 2 teaspoons chopped fresh cilantro or basil
- sour cream
- cheddar cheese
- crispy corn tortillas (for garnish)
- freshly chopped cilantro or basil
- Cut up your peppers, onions, and garlic and add to a large pot. Add the whole pieces of chicken, beans, tomatoes, chicken broth, cumin, and chili powder. Cook until the chicken is done about 20 minutes.
- Remove the chicken from the pot and let cool for 15 minutes. Continue to cook the soup. Add the chicken back to the pot and add the corn at this point. Add the chopped jalapeno if desired.
- Add 1/2 of the salt and 1/2 of the pepper. Stir and taste to see if additional salt and pepper is needed. Adjust seasonings to desired taste.
- Serve the soup in large bowl and crunch up tortillas or add whole tortillas to the soup. Add a dollop of sour cream and sprinkle of cheddar cheese if desired.
- Sprinkle with freshly chopped cilantro or basil.