If you are searching for a comforting, flavorful meal with just the right kick, this Southwest Black Bean Chicken Tortilla Soup Recipe is an absolute winner. Loaded with tender chicken, hearty black beans, sweet corn, and a vibrant blend of spices, it comes together quickly but leaves a lasting impression on your taste buds. The crispy tortilla chips add a delightful crunch that perfectly contrasts the velvety soup base, making every spoonful a celebration of Southwest flavors. Whether you want a cozy night in or are feeding a group, this recipe hits the spot every single time.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component here is simple but vital to creating the rich, layered depth that defines this Southwest Black Bean Chicken Tortilla Soup Recipe. From the warmth of cumin and smoked paprika to the freshness of cilantro and lime juice, every ingredient contributes its own unique magic to the pot.
- 6 small corn tortillas (6-inch): Essential for making crispy chips that add texture and a hint of corn flavor.
- 2 tablespoons extra virgin olive oil: Helps sauté veggies to tender perfection and crisp up tortilla chips.
- 1 medium sweet onion, finely diced: Adds natural sweetness and a soft base for the soup.
- 1 medium yellow bell pepper, finely diced: Brings mild sweetness and colorful vibrancy.
- 4 medium cloves garlic, finely minced: Infuses the soup with aromatic depth and savory notes.
- 1 tablespoon dried oregano: Classic herb with warm, slightly bitter undertones that complement the spices.
- 1 tablespoon sweet paprika: Provides a subtle sweetness and beautiful red color.
- 2 teaspoons ground cumin: Adds earthiness and that unmistakable Southwest flavor.
- 1 teaspoon smoked paprika: Introduces a smoky essence that elevates the soup.
- 1 teaspoon chili powder (Mexene preferred): Packs just the right amount of heat and complexity.
- 8 cups low sodium chicken broth (more if needed): The flavorful, comforting base of the soup.
- 2 14.5-ounce cans diced fire-roasted tomatoes (or regular diced tomatoes): Adds brightness and smoky tomato flavor.
- 1 cup finely chopped cilantro (about 1 medium-size bunch), including stems and leaves: Brings fresh, vibrant herbal notes.
- 1 tablespoon brown sugar: Balances acidity and deepens flavor complexity.
- 1 teaspoon kosher salt: Enhances all the flavors beautifully.
- ½ teaspoon freshly ground black pepper: Adds subtle heat and depth.
- 4-5 cups diced rotisserie chicken: Tender protein that absorbs the soup’s rich flavors.
- 1 10-ounce bag frozen tiny corn (or 2 11-ounce cans sweet corn, well-drained): Sweet bursts of texture throughout the soup.
- 2 15-ounce cans black beans, rinsed and well drained: Adds hearty fiber and richness.
- 2 tablespoons fresh lime juice: Brightens and balances the entire dish with zesty acidity.
- For the Crispy Tortilla Chips (optional): 6 small corn tortillas (6-inch), 1½ tablespoons extra virgin olive oil, ½ teaspoon kosher salt.
How to Make Southwest Black Bean Chicken Tortilla Soup Recipe
Step 1: Prepare the Crispy Tortilla Chips
Start by preheating your oven to 375°F (190°C). Slice the corn tortillas into thin strips and toss them lightly with olive oil and kosher salt. Spread them in a single layer on a baking sheet and roast for about 10-15 minutes, flipping halfway through, until golden and crisp. Set these aside to add a delightful crunch when serving.
Step 2: Sauté the Vegetables
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely diced onion and yellow bell pepper, stirring occasionally until they are tender and fragrant, about 5-7 minutes. Then, add the minced garlic and cook for another minute to release its aroma without browning.
Step 3: Add the Spices
Sprinkle in the dried oregano, sweet paprika, ground cumin, smoked paprika, and chili powder. Stir constantly for 1-2 minutes, allowing the spices to toast gently and become deeply aromatic. This step is key to unlocking the complex Southwest flavors.
Step 4: Combine Liquids and Tomatoes
Pour in the low sodium chicken broth, then add the fire-roasted diced tomatoes. Bring the mixture to a gentle simmer, letting it bubble and reduce slightly to marry all the fantastic flavors together.
Step 5: Incorporate the Rest of the Ingredients
Stir in the chopped cilantro, brown sugar, kosher salt, black pepper, diced rotisserie chicken, frozen corn, and black beans. Allow everything to heat through for about 10-15 minutes on low heat so the flavors meld perfectly and the chicken warms without drying out.
Step 6: Finish with Lime Juice
Right before serving, stir in the fresh lime juice to bring a bright, zesty lift that balances the rich, savory elements beautifully.
How to Serve Southwest Black Bean Chicken Tortilla Soup Recipe
Garnishes
Garnishing this soup makes all the difference. Sprinkle the crispy tortilla chips you prepared earlier over each bowl for that fantastic crunch. Add extra chopped cilantro, a dollop of sour cream or Greek yogurt, sliced avocado, or shredded cheese for a creamy contrast that complements the spicy, smoky broth.
Side Dishes
This soup is hearty enough to stand on its own, but if you want to make it a full meal, consider serving with Mexican street corn salad, warm cornbread, or a simple side salad with lime vinaigrette. These add even more variety and freshness to the table.
Creative Ways to Present
For a fun twist, serve this Southwest Black Bean Chicken Tortilla Soup Recipe in small cups or mason jars at parties or casual gatherings. Layer the soup with some crispy chips and shredded cheese on top. You can even offer various toppings in bowls so guests can customize their bowls exactly how they like.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days when stored in an airtight container. Flavors often deepen with time, making leftovers even tastier. Just give it a good stir before reheating.
Freezing
You can freeze this Southwest Black Bean Chicken Tortilla Soup Recipe in portions for up to 3 months. To avoid soggy ingredients, leave the crispy tortilla chips off until after reheating. Store the soup in freezer-safe containers or heavy-duty freezer bags.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much, add a splash of chicken broth or water to loosen it to your desired consistency.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook diced chicken breast or thighs in the pot before adding the broth for a fresher homemade touch. Just brown the chicken first, then proceed with the vegetables.
Is this recipe spicy?
The chili powder and smoked paprika provide a mild to moderate heat that can be adjusted. If you prefer more spice, add a pinch of cayenne or use a hotter chili powder variety.
Can I make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth and omit the chicken. You might want to increase the beans or add other veggies like zucchini or mushrooms for heartiness.
What’s the best way to reheat without losing texture?
Reheat slowly on the stovetop, adding liquid as needed. Add crispy toppings fresh after reheating so they stay crunchy.
Can I prepare the soup in a slow cooker?
Definitely! Sauté the veggies and spices first, then add everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours before finishing with lime juice and toppings.
Final Thoughts
There is something truly special about this Southwest Black Bean Chicken Tortilla Soup Recipe that feels like a warm hug on a chilly day or a vibrant celebration on a casual night. It blends wholesome ingredients with bold Southwest flavors, proving that comfort food can be both nutritious and exciting. I encourage you to try this recipe soon and watch how it becomes a treasured favorite in your household, bringing friends and family back to the table for seconds and smiles.
Print
Southwest Black Bean Chicken Tortilla Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Description
This Southwest Black Bean Chicken Tortilla Soup is a hearty and flavorful dish perfect for a comforting meal. It features tender rotisserie chicken, black beans, sweet corn, fire-roasted tomatoes, and a blend of Southwest spices simmered in a savory chicken broth, topped with crispy homemade tortilla chips for an extra crunch. Ideal for family dinners or meal prep, this soup delivers layers of smoky, spicy, and tangy flavors in every bowl.
Ingredients
Soup Ingredients
- 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
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: Preheat your oven to 375°F (190°C). Slice the 6 small corn tortillas into thin strips. Toss the strips with 1½ tablespoons of extra virgin olive oil and ½ teaspoon kosher salt. Spread them out evenly on a baking sheet and bake for 10-15 minutes or until crisp and golden, stirring halfway through for even baking. Set aside for garnish.
- Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely diced sweet onion and yellow bell pepper, sautéing for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the spices: Stir in the dried oregano, sweet paprika, ground cumin, smoked paprika, and chili powder. Cook the spices with the vegetables for about 1 minute to enhance their flavor.
- Add liquids and simmer: Pour in the 8 cups of low sodium chicken broth, followed by the diced fire-roasted tomatoes along with their juices. Stir in the brown sugar, kosher salt, and freshly ground black pepper. Bring the mixture to a simmer.
- Add main ingredients: Add the diced rotisserie chicken, frozen tiny corn (or drained canned corn), and rinsed black beans to the pot. Stir well to combine everything.
- Simmer the soup: Let the soup simmer gently for about 20-30 minutes to allow flavors to meld and the soup to heat through thoroughly. Add more chicken broth if you prefer a thinner consistency.
- Finish with cilantro and lime: Just before serving, stir in the finely chopped cilantro and fresh lime juice to brighten the flavors.
- Serve with crispy tortilla strips: Ladle the hot soup into bowls and garnish with the crispy tortilla chips made earlier for a delightful crunch. Optionally, you can add avocado slices, shredded cheese, or sour cream for extra richness.
Notes
- Using rotisserie chicken saves time and adds great flavor, but you can substitute with cooked shredded chicken breast.
- If fire-roasted tomatoes aren’t available, regular diced tomatoes will work but impart less smoky flavor.
- Adjust chili powder and smoked paprika amounts to cater to your spice preference.
- Homemade crispy tortilla strips add a nice texture contrast; store any leftovers in an airtight container.
- This soup tastes even better the next day as flavors deepen, making it ideal for meal prepping.
- You can freeze leftovers for up to 3 months; reheat gently on the stove.
- For a vegetarian version, omit chicken and use vegetable broth instead.
