Southwest Black Bean Chicken Tortilla Soup
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
30 mins
-
Total Time
55 mins
-
Servings
12
-
Calories
261 kcal
-
Course
Main Course, Soup
Southwest Black Bean Chicken Tortilla Soup
Report
This Black Bean Chicken Tortilla Soup is bursting with lean chicken, healthy veggies and South-of-the-Border flavor - it comes together in under an hour!
Share:
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 garlic finely minced, number missing
- 1 tablespoon oregano dried
- 1 tablespoon paprika sweet
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder I like Mexene
- 8 cups chicken broth maybe more, low sodium
- 2 14½- ounce (411g) diced fire-roasted tomatoes If you can't find the fire-roasted tomatoes just use regular, canned diced tomatoes, cans
- 1 cup cilantro use both stems and leaves, finely chopped, about 1 medium-size bunch
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 4-5 cups rotisserie chicken diced
- 1 ounce corn I like to buy the petite or tiny sweet variety, (you can also use 2 11-ounce (312g) cans sweet, crisp corn, well-drained, tiny, frozen, bagged
- 2 ounce (425g) black beans rinsed and well drained, canned
- 2 tablespoons lime juice fresh
For the crispy tortilla chips
- 6 small corn tortillas 6-inch
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
Instructions
For the soup:
- Stack the corn tortillas on top of each other. Cut pile in half then stack the halves on top of each other. Very thinly slice the stacked halves widthwise. Run your knife through the strips a few times to cut into smaller pieces. Set aside. These will be used in the soup.
- In a large Dutch oven or heavy-duty soup pot, heat oil over medium heat. Add the chopped onion and bell pepper. Cook for 3-4 minutes until soft and translucent. Add the garlic, oregano, paprikas, cumin and chili powder and cook for another minute until nice and fragrant.
- Add the broth, tomatoes, cilantro, reserved tortilla strips (from step 1), brown sugar, salt and pepper. Bring the mixture to a medium boil over medium-high heat. Cover and cook for 30 minutes.
- Uncover and add the chicken, corn, black beans and lime juice. Cover, turn off the heat and allow the soup to rest (covered) for another 10 minutes before serving.
- Taste and add more salt and pepper if needed. If you prefer your soup a little “juicier” feel free to add more chicken broth. Sometimes I need to do that, especially when reheating a day or two after making as the tortillas will continue to thicken the soup. Enjoy!
For the crispy tortilla strips garnish: (This is optional, if you're in a hurry you could just use crushed tortilla chips.)
- Preheat oven to 400˚F. Line a sheet pan with foil or parchment paper for easy clean up.
- Stack the corn tortillas on top of each other. Cut pile in half then stack the halves on top of each other. Thinly slice the stacked halves widthwise (about ¼-inch thick). Set aside.
- Place strips on prepared sheet pan and drizzle with 1½ tablespoon of olive oil. Sprinkle with ½ teaspoon kosher salt and toss lightly with your hands until all strips are coated with oil. Spread-out, as much as possible, to a single layer.
- Bake for 8 minutes then remove from oven and toss with a spatula. Redistribute to an even layer and return to the oven. Repeat, stirring gently every 8-10 minutes, until golden and crisp, a total baking time of 20-30 minutes. Watch carefully toward the end so they don't burn.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
24g
(8%)
Protein
18g
(36%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
35mg
(12%)
Sodium
646mg
(27%)
Potassium
384mg
(8%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
627IU
(13%)
Vitamin C
21mg
(23%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 646mg | 27% |
| Potassium | 384mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
Other Recipes
You'll Also Love
