Introduction:
This hearty Southwest Black Bean Chicken Tortilla Soup is a flavorful and satisfying dish that’s perfect for warming up on a chilly day. With a blend of spices, tender chicken, and a touch of lime, this soup offers a delicious mix of textures and flavors. The optional crispy tortilla chips add a delightful crunch!
Ingredients
For the Soup:
- 6 small corn tortillas (6-inch)
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion, finely diced
- 1 medium yellow bell pepper, finely diced
- 4 medium cloves garlic, finely minced
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (Mexene preferred)
- 8 cups low sodium chicken broth (more if needed)
- 2 14.5-ounce cans diced fire-roasted tomatoes (or regular diced tomatoes)
- 1 cup finely chopped cilantro (about 1 medium-size bunch), including stems and leaves
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4-5 cups diced rotisserie chicken
- 1 10-ounce bag frozen tiny corn (or 2 11-ounce cans sweet corn, well-drained)
- 2 15-ounce cans black beans, rinsed and well drained
- 2 tablespoons fresh lime juice
For the Crispy Tortilla Chips (optional):
- 6 small corn tortillas (6-inch)
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
Directions
- Prepare the Tortilla Strips:
- Stack the corn tortillas and cut into thin strips. Set aside for the soup. For crispy tortilla chips, preheat the oven to 400˚F. Cut the tortillas as described, place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Toss lightly and spread in a single layer.
- Cook the Soup:
- Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper. Cook for 3-4 minutes until softened.
- Add garlic, oregano, sweet paprika, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Stir in chicken broth, diced tomatoes, chopped cilantro, tortilla strips, brown sugar, salt, and black pepper. Bring to a boil, then cover and simmer for 30 minutes.
- Uncover, add chicken, frozen corn, black beans, and lime juice. Cover, turn off heat, and let sit for 10 minutes. Adjust seasoning if needed and add more broth if desired.
- Make the Crispy Tortilla Chips (Optional):
- Bake tortilla strips for 8 minutes, toss, and bake for an additional 12-22 minutes, or until golden and crispy. Watch carefully to avoid burning.
Servings and Timing
- Servings: 12
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Variations
- Vegetarian: Replace chicken with additional black beans and extra vegetables.
- Spicy: Increase the amount of chili powder or add chopped jalapeños for extra heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat, adding extra broth if needed. The soup can also be frozen for up to 3 months.
10 FAQs
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs can be used for a richer flavor.
- What can I use instead of corn tortillas?
- Flour tortillas or tortilla chips can be used as substitutes.
- Can I make this soup ahead of time?
- Yes, this soup can be made a day ahead. Just reheat before serving.
- How can I make this soup spicier?
- Add extra chili powder, cayenne pepper, or chopped jalapeños.
- Can I use homemade chicken broth?
- Yes, homemade chicken broth works great for this recipe.
- What if I don’t have fire-roasted tomatoes?
- Regular diced tomatoes can be used instead.
- Can I use fresh corn instead of frozen?
- Yes, fresh corn can be used if in season.
- How do I make the soup thicker?
- Blend a portion of the soup or add extra tortilla strips for thickness.
- What other garnishes can I use?
- Shredded cheese, sour cream, or sliced jalapeños are great options.
- Can I make this soup in a slow cooker?
- Yes, cook on low for 6-8 hours or high for 3-4 hours.
Conclusion
Southwest Black Bean Chicken Tortilla Soup is a satisfying and flavorful dish that’s perfect for any occasion. With its blend of spices, tender chicken, and vibrant toppings, it’s sure to be a hit at your next meal. Enjoy the added crunch of crispy tortilla chips and the fresh taste of cilantro and lime for a truly delicious experience!
Feel free to adjust any sections as needed!
4o mini
Print
Southwest Black Bean Chicken Tortilla Soup
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
A rich and flavorful tortilla soup featuring rotisserie chicken, black beans, and corn, seasoned with a blend of spices. Topped with crispy tortilla chips, this soup is perfect for a satisfying meal.
Ingredients
Scale
For the Soup:
- 6 small corn tortillas (6-inch)
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion, finely diced
- 1 medium yellow bell pepper, finely diced
- 4 medium cloves garlic, finely minced
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (Mexene preferred)
- 8 cups low sodium chicken broth (more if needed)
- 2 14.5-ounce cans diced fire-roasted tomatoes (or regular diced tomatoes)
- 1 cup finely chopped cilantro (about 1 medium-size bunch), including stems and leaves
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4–5 cups diced rotisserie chicken
- 1 10-ounce bag frozen tiny corn (or 2 11-ounce cans sweet corn, well-drained)
- 2 15-ounce cans black beans, rinsed and well drained
- 2 tablespoons fresh lime juice
For the Crispy Tortilla Chips (optional):
- 6 small corn tortillas (6-inch)
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
Instructions
Prepare the Tortilla Strips:
- Stack the corn tortillas on top of each other. Cut the stack in half, then stack the halves on top of each other. Thinly slice the stacked halves widthwise, then cut the strips into smaller pieces. Set aside for the soup.
- For crispy tortilla chips, preheat the oven to 400˚F. Line a sheet pan with foil or parchment paper. Stack and cut the tortillas as above. Place the strips on the prepared sheet pan, drizzle with 1½ tablespoons of olive oil, sprinkle with ½ teaspoon kosher salt, and toss lightly. Spread into a single layer.
Cook the Soup:
- In a large Dutch oven or heavy-duty soup pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and bell pepper. Cook for 3-4 minutes until softened and translucent.
- Add the minced garlic, oregano, sweet paprika, ground cumin, smoked paprika, and chili powder. Cook for an additional minute until fragrant.
- Stir in the chicken broth, diced tomatoes, chopped cilantro, reserved tortilla strips, brown sugar, kosher salt, and black pepper. Bring the mixture to a medium boil over medium-high heat. Cover and cook for 30 minutes.
- Uncover and add the diced rotisserie chicken, frozen corn, black beans, and fresh lime juice. Cover, turn off the heat, and let the soup sit (covered) for 10 minutes before serving.
- Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a more liquid soup, add extra chicken broth. The soup may thicken as it sits.
Make the Crispy Tortilla Chips:
- Bake the tortilla strips in the preheated oven for 8 minutes. Remove from oven, toss with a spatula, and redistribute into an even layer. Return to the oven and bake, stirring every 8-10 minutes, until golden and crisp, a total baking time of 20-30 minutes. Watch carefully to avoid burning.
Notes
- If you prefer a thicker soup, blend a portion of it before adding the chicken and beans.
- Adjust the level of spiciness by adding more chili powder or fresh jalapeño.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 261 kcal
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 52 mg