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

Scale

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

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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.