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Mexican Bean and Chicken Soup

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PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
12 servings
Dinner Mexican
Mexican Bean and Chicken Soup
Ingredients
  • 6 cups water
  • 4 skinless, boneless chicken breasts
  • 1 onion, chopped
  • 1 (15 ounce) can kidney beans
  • 1 (15 ounce) can ranch-style beans
  • 1 (15 ounce) can pinto beans
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can white hominy
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (1 ounce) package ranch dressing mix
Instructions
1
Combine the chicken with a substantial amount of water in a large cooking vessel over extremely high heat. Allow it to cook for 30 minutes to an hour, or until the chicken reaches a satisfactory level of doneness.
2
Remove the cooked chicken from the pot and cut it into smaller, manageable pieces.
3
Return the chicken to the pot. Add a diced onion, a can of kidney beans, a can of ranch style beans, a can of pinto beans, a can of black beans, a cup of hominy, a can of crushed tomatoes, taco seasoning, and ranch dressing mix. Stir everything together thoroughly, then lower the heat to a low simmering state and let it cook for 30 minutes or until everything is heated through.