Mayocoba beans, Roma tomatoes, serrano chiles, roasted chicken breast, and cilantro come together in a simple, flavorful Mexican soup.


Recipe Summary

2 hrs 15 mins
8 hrs
10 hrs 35 mins
20 mins
1 pot of soup


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.

  • Drain and rinse beans thoroughly; put into a large stockpot. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat to medium-low, and cover the pot. Simmer until beans are soft in the center, about 90 minutes.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano pepper; simmer until softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until liquid begins to thicken, about 10 minutes more. Season tomato mixture with salt and remove from heat.

  • Heat remaining oil in another large skillet over medium heat. Add chicken meat and cook, stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the tomato mixture and simmer 10 minutes. Pour in chicken stock. Bring soup to a boil and simmer until flavors combine, 15 minutes more. Stir into the pot of beans. Add cilantro and salt. Bring to a simmer and cook until beans are completely softened, about 30 minutes more.

Cook's Note:

If you can't find mayocoba beans, you can substitute with pinto or navy beans.

Nutrition Facts

372 calories; protein 26.5g; carbohydrates 52.4g; fat 6.1g; cholesterol 24.9mg; sodium 538.5mg. Full Nutrition