Beans Can Make Or Break Your Chicken Tortilla Soup - Tasting Table

"A bowl of steamy slow cooker chicken tortilla soup sounds about perfect in cold weather. Better yet, as one of the more forgiving dishes out there, it's great if you're in the hibernating mood and don't want to exert too much effort for dinner. Chicken, tomatoes, some broth, a scattering of beans, and you've got a warm bowl to tuck into."

"Not every can of beans on the shelf will work here. You'll want something that complements flavors, and softens as it cooks and blends into the soup's texture. Ideally, black beans or pinto beans are your best bet. When you simmer them in the pot, they turn the broth silky and add body without much fuss. But, what if you reach for chickpeas? Things will get tough ... literally."

"These will slip into the soup nicely. While meatier than the other options, they soften in the broth without turning into mush. You can also use red beans if you have them, as well as white cannellini and Great Northern beans. Each performs slightly differently in the pot than the others, but there's a common thread with all of them: they all lean more toward the creamier, delicate side when it comes to texture and flavor,"

A slow-cooker chicken tortilla soup benefits from beans that soften and blend into the broth, creating a silky, cohesive texture. Black beans and pinto beans are ideal because they mellow with simmering and add body without falling apart. Chickpeas remain firm even after long cooking and create an undesirable pebble-like bite, while butter beans are starchy and oversized, overwhelming the pot. Kidney, red, cannellini, and Great Northern beans serve as acceptable alternatives; they soften appropriately and contribute creamy, delicate flavors. Choosing the appropriate bean maintains soup texture and overall comfort-food appeal.

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