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
Scale
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.
