Southwest Black Bean Chicken Tortilla Soup

Introduction

When I first made this Southwest Black Bean Chicken Tortilla Soup, I was immediately struck by its vibrant colors and tantalizing aromas wafting through the kitchen. My family gathered around the table, intrigued by the delightful medley of ingredients. As the soup simmered, the combination of spices and fresh vegetables created an inviting atmosphere that set the stage for a cozy family meal. When we finally dug in, the flavors were a perfect harmony of smokiness, sweetness, and a hint of spice, making it an instant hit. Even my picky eaters went back for seconds! It’s now a staple in our household, especially on chilly evenings.

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

Instructions

Prepare the Tortilla Strips:

1. Stack the corn tortillas on top of each other. Cut the stack in half, then stack the halves on top of each other.
2. Thinly slice the stacked halves widthwise, then cut the strips into smaller pieces. Set aside for the soup.
3. 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 described. 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:

1. In a large Dutch oven or heavy-duty soup pot, heat 2 tablespoons olive oil over medium heat.
2. Add the diced onion and bell pepper. Cook for 3-4 minutes until softened and translucent.
3. Add the minced garlic, oregano, sweet paprika, ground cumin, smoked paprika, and chili powder. Cook for an additional minute until fragrant.
4. 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.
5. 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.
6. Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a more liquid soup, add extra chicken broth, as the soup may thicken as it sits.

Make the Crispy Tortilla Chips:

1. Bake the tortilla strips in the preheated oven for 8 minutes. Remove from the oven, toss with a spatula, and redistribute into an even layer.
2. 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.

Nutrition Facts

• Servings: 12
• Calories per Serving: 261 kcal

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

How to Serve

• Ladle the soup into bowls.
• Top with crispy tortilla chips (if using).
• Garnish with additional cilantro and a squeeze of fresh lime juice.
• Serve with avocado slices or diced jalapeños for extra flavor.
• Pair with a side of sour cream or Greek yogurt for creaminess.

Additional Tips

1. Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of the soup.
2. Customize Spice Level: Adjust the amount of chili powder and smoked paprika to suit your heat preference.
3. Opt for Homemade Broth: If you have time, use homemade chicken broth for a richer flavor.
4. Add More Veggies: Feel free to add more vegetables like zucchini or carrots for extra nutrition.
5. Keep It Simple: Use a rotisserie chicken for convenience; it saves time without sacrificing flavor.

Recipe Variations

• Vegetarian Option: Substitute the chicken with more beans or a plant-based protein.
• Spicy Version: Add diced jalapeños or increase the amount of chili powder.
• Creamy Soup: Stir in a splash of cream or coconut milk for a richer texture.
• Cilantro-Lime: Increase the lime juice and cilantro for a fresher taste.
• Hearty Version: Add quinoa or rice for a more filling soup.

Serving Suggestions

• Pair with a fresh salad, like a lime vinaigrette slaw.
• Serve with corn muffins or crusty bread to soak up the delicious broth.
• Offer a variety of toppings like shredded cheese, diced avocado, or sliced radishes for guests to customize their bowls.

Freezing and Storage

• Freezing: The soup can be frozen for up to three months. Allow it to cool completely, then store in airtight containers.
• Storage: Leftover soup can be stored in the refrigerator for up to 5 days. Reheat on the stove or in the microwave, adding extra broth if needed.

FAQ Section

1. Can I make this soup ahead of time?
Yes, the flavors develop beautifully when made ahead. Store in the fridge and reheat when ready to serve.

2. How can I make this soup spicier?
Add more chili powder or incorporate diced jalapeños for heat.

3. Can I use fresh chicken instead of rotisserie?
Absolutely! Cook and shred fresh chicken before adding it to the soup.

4. What if I can’t find fire-roasted tomatoes?
Regular diced tomatoes will work just fine, but fire-roasted adds a nice smoky flavor.

5. Is this soup gluten-free?
Yes, as long as you use corn tortillas and ensure all other ingredients are gluten-free.

6. Can I substitute the black beans?
You can replace them with pinto beans or kidney beans if preferred.

7. How do I store leftover soup?
Store in an airtight container in the fridge for up to 5 days.

8. What should I serve with this soup?
It pairs well with cornbread, tortilla chips, or a simple green salad.

9. Can I use vegetable broth instead of chicken broth?
Yes, for a vegetarian version, use vegetable broth.

10. How long can I freeze the soup?
It can be frozen for up to three months; just ensure it’s in an airtight container.

Conclusion

This Southwest Black Bean Chicken Tortilla Soup is not only comforting and flavorful, but it also brings a touch of warmth to any gathering. Its hearty ingredients and spices make it a perfect meal for families and friends alike. Whether served on a cold winter night or at a summer barbecue, this soup is sure to impress. With easy-to-follow instructions and the ability to customize it to your liking, it’s a recipe that’s bound to become a favorite in your home as it has in mine. Enjoy every spoonful!

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