Hearty Chicken Tortilla Soup with Beans
Chicken tortilla soup is made extra hearty thanks to Great Northern beans and black beans added to the traditional Mexican-inspired dish.
In a large Dutch oven or heavy-bottom stockpot, bring water and 2 teaspoons of salt to a boil.
Add the chicken, cover the Dutch oven, and cook for 10 to 15 minutes, or until the chicken is no longer pink in the centre.
When inserted close to the bone, an instant-read thermometer should register 165 degrees F.
(74 degrees C).
Pour water from Dutch oven into a bowl for later use while transferring chicken to a plate to cool.
Over medium heat, warm up the Dutch oven’s olive oil.
In the hot oil, cook and stir the onion and green bell pepper for 4 to 5 minutes, or until the onion is soft and translucent.
Add the garlic to the onion mixture, and stir-fry for about a minute, or until the garlic is fragrant.