If you are craving a bowl of comfort packed with bold, hearty flavors, this Southwest Black Bean Chicken Tortilla Soup Recipe is your new go-to. Imagine tender rotisserie chicken, smoky spices, fire-roasted tomatoes, and creamy black beans coming together in a savory broth, topped off with crispy tortilla strips that add the perfect crunch. It’s the kind of dish that warms your soul and excites your taste buds, proving that simple ingredients can create pure magic in a pot.
Ingredients You’ll Need
These ingredients are straightforward yet essential to crafting the vibrant flavors and satisfying textures that define this Southwest Black Bean Chicken Tortilla Soup Recipe. Each one adds depth, color, or a delightful crunch that brings the soup alive.
- Corn tortillas (6 small, 6-inch): The base for homemade crispy tortilla strips that add texture and tradition.
- Extra virgin olive oil (2 tablespoons + 1½ tablespoons): Adds richness and helps soften vegetables and crisp the tortillas.
- Sweet onion (1 medium, diced): Provides a sweet and mellow foundation to the soup’s flavor.
- Yellow bell pepper (1 medium, diced): Brings bright color and a mild, fruity sweetness.
- Garlic (4 cloves, minced): Offers a warm pungency enhancing the savory notes.
- Dried oregano (1 tablespoon): Infuses an earthy herbaceous tone typical of Southwest dishes.
- Sweet paprika (1 tablespoon): Adds subtle sweetness and vibrant color.
- Ground cumin (2 teaspoons): A key spice delivering a warm, smoky undertone.
- Smoked paprika (1 teaspoon): Brings an irresistible smoky depth.
- Chili powder (1 teaspoon): Introduces a mild heat and complex flavor.
- Low sodium chicken broth (8 cups): The comforting liquid base, adjustable for preferred soup thickness.
- Diced fire-roasted tomatoes (2 cans, 14.5 ounces each): Adds smoky tomato chunks that brighten the soup.
- Fresh cilantro (1 cup, chopped): Brightens the soup with herbal freshness and a touch of vibrant green.
- Brown sugar (1 tablespoon): Balances acidity with a gentle sweetness.
- Kosher salt (1 teaspoon): Essential for seasoning and enhancing all flavors.
- Freshly ground black pepper (½ teaspoon): Adds a mild, fragrant spice kick.
- Diced rotisserie chicken (4-5 cups): Tender and juicy, it makes this soup filling and protein-rich.
- Frozen tiny corn (10-ounce bag) or canned sweet corn (2 cans, drained): Adds a sweet crunch and texture contrast.
- Black beans (2 cans, rinsed and drained): Offers creaminess, fiber, and southwestern authenticity.
- Fresh lime juice (2 tablespoons): Imparts a fresh, zesty brightness that awakens all the flavors.
- Additional tortillas, olive oil, and kosher salt: For optional crispy tortilla chip garnish.
How to Make Southwest Black Bean Chicken Tortilla Soup Recipe
Step 1: Prepare the Tortilla Strips
Stack your corn tortillas tightly and cut them into thin strips. This simple preparation creates the perfect little bites of crunch that get cooked right into the soup, soaking up flavors while still keeping a delightful texture.
Step 2: Optional Crispy Tortilla Chips
If you want an extra crunch to garnish your soup, toss these tortilla strips with olive oil and salt, then bake them until golden and crispy. This step brings an exciting texture contrast and a gorgeous visual pop to your bowl.
Step 3: Sauté Aromatics and Spices
Heat olive oil in your favorite large soup pot, then soften the onions and peppers just until translucent. Next, add garlic and that beautiful blend of dried oregano, paprika, cumin, and chili powder. A quick stir releases a wave of rich aromas that signal deliciousness ahead.
Step 4: Build the Soup Base
Pour in the chicken broth and add fire-roasted tomatoes along with chopped cilantro, the reserved tortilla strips, brown sugar, salt, and pepper. Bring everything up to a medium boil, then cover and simmer for 30 minutes to let all those flavors meld beautifully together.
Step 5: Add the Protein and Vegetables
Uncover the pot and stir in the diced rotisserie chicken, corn, and black beans, then finish with fresh lime juice. Cover the soup, turn off the heat, and let it rest for 10 minutes. This resting step tenderizes the corn and allows the chicken to soak up more flavor, resulting in every spoonful bursting with love.
Step 6: Adjust Seasoning and Final Touches
Give the soup a taste test and tweak the seasoning with more salt or pepper if needed. If you find your soup a bit too thick, add extra chicken broth to reach your preferred consistency before serving.
How to Serve Southwest Black Bean Chicken Tortilla Soup Recipe
Garnishes
Toppings bring your soup to life! Think creamy avocado slices, a dollop of tangy sour cream, fresh cilantro sprigs, shredded cheese, or even a squeeze of lime for a little extra zing. The crispy tortilla chips you baked add that signature crunch that makes every bite memorable.
Side Dishes
Serve this hearty soup alongside warm cornbread, a colorful Southwest salad, or even crispy roasted sweet potatoes. Each side complements the flavors while keeping the meal balanced and satisfying for your hunger and palate.
Creative Ways to Present
Pour the soup into rustic bowls and layer with garnishes for a gorgeous presentation. For a fun twist, use edible tortilla “bowls” by baking tortillas in muffin tins until crispy, then fill with soup for individual servings that wow guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen overnight, making leftovers just as enjoyable, if not more.
Freezing
Southwest Black Bean Chicken Tortilla Soup Recipe freezes wonderfully. Store your cooled soup in freezer-safe containers for up to 3 months. For best texture, add crispy tortilla strips fresh when reheating rather than freezing them.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring occasionally, until warmed through. Add a splash of chicken broth if needed to loosen the soup. Reintroduce any crispy toppings just before serving to keep that delicious crunch.
FAQs
Can I use fresh chicken instead of rotisserie?
Absolutely! You can poach or cook chicken breasts or thighs before adding them to the soup. Rotisserie chicken just saves time and adds great flavor, but fresh cooked chicken works just as well.
Is this soup spicy?
This Southwest Black Bean Chicken Tortilla Soup Recipe has a mild to moderate heat level thanks to the chili powder and smoked paprika. If you prefer more spice, feel free to add chopped jalapeños or a dash of hot sauce.
Can I make this vegetarian?
Yes! Substitute the chicken broth with vegetable broth and leave out the chicken or replace it with diced roasted vegetables or extra beans for protein. The smoky spices ensure the flavor stays rich.
What’s the best way to make crispy tortilla chips?
Bake the cut tortilla strips tossed with olive oil and salt in a 400-degree oven, stirring every 8-10 minutes until golden. This method gives you evenly crispy chips without the mess of frying.
Can I use canned corn instead of frozen?
Definitely. Just make sure the canned corn is well-drained to prevent adding too much liquid to the soup. Both frozen and canned work well in this recipe.
Final Thoughts
Trust me when I say this Southwest Black Bean Chicken Tortilla Soup Recipe will quickly become a cherished staple in your kitchen. It’s filling, flavorful, and wonderfully balanced with smoky spices and fresh ingredients. Whether for a cozy weeknight or a festive gathering, this soup brings warmth and joy with every spoonful. Give it a try and prepare to wow yourself and everyone at your table!
Print
Southwest Black Bean Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
Description
This Southwest Black Bean Chicken Tortilla Soup is a hearty, flavorful dish loaded with tender rotisserie chicken, black beans, sweet corn, and fire-roasted tomatoes. Infused with aromatic spices like cumin, smoked paprika, and chili powder, this comforting soup is enhanced by fresh lime juice and cilantro. Optional crispy tortilla chips add a delightful crunch to each serving, making it a perfect meal for chilly days or casual gatherings.
Ingredients
Soup Ingredients
- 6 small corn tortillas (6-inch), cut into strips
- 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), cut into strips
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
Instructions
- Prepare the Tortilla Strips: Stack the 6 corn tortillas on top of each other. Cut the stack in half, then restack the halves. Thinly slice the stacked halves widthwise, then cut into smaller pieces. Set the strips aside for the soup.
- Make the Crispy Tortilla Chips (Optional): Preheat the oven to 400°F (204°C). On a sheet pan lined with foil or parchment paper, place the tortilla strips. Drizzle with 1½ tablespoons olive oil, sprinkle with ½ teaspoon kosher salt, and toss lightly to coat. Spread in a single layer on the pan.
- Sauté the Vegetables: In a large Dutch oven or heavy-duty soup pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and yellow bell pepper. Cook for 3 to 4 minutes until softened and translucent.
- Add Aromatic Spices and Garlic: Stir in the minced garlic, dried oregano, sweet paprika, ground cumin, smoked paprika, and chili powder. Cook for 1 more minute until the spices release their fragrance.
- Simmer the Base: Add the chicken broth, diced fire-roasted tomatoes, chopped cilantro (including stems), prepared tortilla strips, brown sugar, kosher salt, and freshly ground black pepper to the pot. Bring to a medium boil over medium-high heat. Cover and simmer gently for 30 minutes to meld flavors.
- Incorporate Protein and Vegetables: Uncover the pot and add the diced rotisserie chicken, frozen tiny corn (or drained canned corn), rinsed black beans, and fresh lime juice. Cover again, turn off the heat, and let the soup sit covered for 10 minutes to warm through and develop flavor.
- Adjust Seasoning: Taste the soup and add additional salt or pepper as needed. For a thinner consistency, stir in more chicken broth. Note that the soup thickens slightly as it rests.
- Bake the Tortilla Chips: Place the tortilla strips in the preheated oven and bake for 8 minutes. Remove the pan, toss the chips with a spatula to redistribute, and spread evenly again. Return to the oven and bake, stirring every 8 to 10 minutes, until golden and crisp, about 20 to 30 minutes total. Watch carefully to prevent burning.
- Serve: Ladle the warm soup into bowls and garnish with the crispy tortilla chips for a delightful crunch and extra texture.
Notes
- Use fire-roasted tomatoes for a deeper, smoky flavor, or substitute with regular diced tomatoes if unavailable.
- Rotisserie chicken speeds up preparation but you can cook raw chicken first if preferred.
- Adjust the chili powder quantity to control the spiciness level.
- Oven time for tortilla chips depends on chip thickness; watch closely to prevent burning.
- More chicken broth can be added to loosen the soup if it thickens too much upon standing.
- Fresh cilantro stems add flavor and are safe to eat; including them enhances herbal notes.
