If you are craving a soup that bursts with vibrant flavors and satisfying textures, this Southwest Black Bean Chicken Tortilla Soup Recipe is exactly what you need. It combines tender rotisserie chicken, smoky spices, hearty black beans, and sweet corn in a rich, tomato-based broth that’s both comforting and lively. The addition of crispy tortilla strips brings a delightful crunch that makes every spoonful memorable. Perfect for feeding a crowd or savoring as leftovers, this soup offers a wonderful balance of warmth, zest, and freshness that will quickly become a household favorite.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that together create layers of amazing flavor. Each component plays a vital role, whether it’s adding depth, color, texture, or that unmistakable Southwest flair you’re after.
- 6 small corn tortillas (6-inch): These provide the base for both the crispy chips and the soup’s signature tortilla strips, adding authentic texture.
- 2 tablespoons extra virgin olive oil: Used for sautéing vegetables and crisping the tortillas, bringing a subtle richness.
- 1 medium sweet onion, finely diced: Adds natural sweetness and a tender bite when softened in the soup.
- 1 medium yellow bell pepper, finely diced: Contributes freshness and a slight crunch, enhancing the soup’s color palette.
- 4 medium cloves garlic, finely minced: Offers a fragrant punch essential to Southwest cuisine.
- 1 tablespoon dried oregano: A classic herb that gives earthy depth.
- 1 tablespoon sweet paprika: Adds warmth and mild sweetness, balancing the smokiness.
- 2 teaspoons ground cumin: Delivers that unmistakable Southwest earthiness and aroma.
- 1 teaspoon smoked paprika: Imparts smoky undertones that elevate the soup’s flavor dramatically.
- 1 teaspoon chili powder (Mexene preferred): Introduces gentle heat and complexity.
- 8 cups low sodium chicken broth: The flavorful liquid base that ties everything together without overwhelming saltiness.
- 2 14.5-ounce cans diced fire-roasted tomatoes: Provide a smoky tomato backbone with a hint of char.
- 1 cup finely chopped cilantro: Brings fresh herbal brightness, including tender stems for more flavor.
- 1 tablespoon brown sugar: Rounds out acidity and sharpness with subtle sweetness.
- 1 teaspoon kosher salt: Enhances all ingredients’ flavors perfectly.
- ½ teaspoon freshly ground black pepper: Adds mild heat and contrast.
- 4-5 cups diced rotisserie chicken: Provides convenient, juicy protein that soaks up the bold spices.
- 1 10-ounce bag frozen tiny corn (or 2 11-ounce cans sweet corn, well-drained): Adds a sweet, crunchy burst to each bite.
- 2 15-ounce cans black beans, rinsed and well drained: These offer creaminess and a hearty component that fills you up.
- 2 tablespoons fresh lime juice: Adds bright acidity and lifts the entire soup beautifully.
- For the Crispy Tortilla Chips (optional): 6 small corn tortillas, 1½ tablespoons extra virgin olive oil, and ½ teaspoon kosher salt for irresistible crunch to garnish or snack on alongside.
How to Make Southwest Black Bean Chicken Tortilla Soup Recipe
Step 1: Prepare the Tortilla Strips
Start by stacking the corn tortillas and slicing them into thin strips; these will go right into the soup, soaking up those savory broth flavors while still providing a pleasant chew. If you want a crunchy topping, prepare extra strips for baking into crispy tortilla chips—this dual texture effect really elevates the whole experience.
Step 2: Cook the Vegetables and Spices
Heat olive oil in a large Dutch oven and sauté the diced onion and bell pepper until they soften and become translucent—about 3 to 4 minutes. Then, add the minced garlic along with dried oregano, sweet paprika, ground cumin, smoked paprika, and chili powder. Cook this fragrant mixture for one more minute to let the spices bloom and deepen the flavor base.
Step 3: Build the Soup Base
Pour in the chicken broth and diced fire-roasted tomatoes, stir in freshly chopped cilantro, the reserved tortilla strips from Step 1, brown sugar, kosher salt, and black pepper. Bring everything to a boil, then cover and let it simmer for 30 minutes. This slow simmer melds all flavors, softening the tortillas just enough to thicken the soup naturally.
Step 4: Add the Protein and Veggies
Once the soup has simmered, uncover and stir in diced rotisserie chicken, frozen corn, rinsed black beans, and fresh lime juice. Cover the pot again and turn off the heat, allowing the residual warmth to gently infuse the soup for about 10 minutes—this final step melds the fresh and hearty elements perfectly.
Step 5: Make the Crispy Tortilla Chips (Optional)
If you prepared extra tortilla strips, toss them with olive oil and kosher salt, then bake in a preheated 400˚F oven on a lined sheet tray. Stir and turn every 8 to 10 minutes until golden and crisp, about 20 to 30 minutes total. Watch carefully to prevent burning. These add a wonderful crunch that’s fantastic to sprinkle over individual bowls.
How to Serve Southwest Black Bean Chicken Tortilla Soup Recipe
Garnishes
Fresh garnishes transform this soup from great to unforgettable. Consider adding diced avocado for creaminess, a dollop of sour cream or Greek yogurt for tang, shredded cheese for richness, extra cilantro for freshness, or a squeeze of additional lime. Don’t forget those crispy tortilla chips—you can crumble some on top or serve them on the side for dunking.
Side Dishes
To round out your meal, opt for a simple green salad dressed with lime vinaigrette, a cozy side of Mexican rice, or warm cornbread to soak up every last drop of soup. A basket of warm, flaky tortillas or some fresh salsa and guacamole also complement the bold Southwest flavors beautifully.
Creative Ways to Present
Serve this soup in rustic bowls that showcase its rich color and varied textures. Layer cooked strips of tortilla on top for a rustic touch or ladle the soup into hollowed-out mini bell peppers or bread bowls for a fun twist. You can also transform leftovers into a hearty casserole by layering leftover soup with crushed tortilla chips, cheese, and baking until golden.
Make Ahead and Storage
Storing Leftovers
This Southwest Black Bean Chicken Tortilla Soup Recipe holds up wonderfully for up to 4 days when stored in an airtight container in the refrigerator. The flavors deepen over time, although the tortilla strips inside may soften, so if you want that initial crunch, add fresh chips during reheating or serving.
Freezing
You can freeze this soup for up to 3 months. Make sure to cool it completely before transferring to freezer-safe containers or heavy-duty bags. When ready, thaw overnight in the fridge and reheat gently on the stove. Avoid freezing with fresh tortilla strips inside; instead, add crispy toppings fresh after reheating.
Reheating
Reheat the soup slowly over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. If the soup thickens too much when reheated, stir in a little extra chicken broth or water to reach your desired consistency. Finish with fresh lime juice and any garnishes for a bright, freshly made taste.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook and shred fresh chicken breasts or thighs before adding them in Step 4. Just make sure they are fully cooked and tender for the best texture.
Is this soup spicy?
The chili powder, smoked paprika, and cumin provide mild to moderate heat that can be adjusted to taste. If you prefer it spicier, you can add cayenne pepper or chopped jalapeños.
Can I make this soup vegetarian?
Yes! Substitute vegetable broth for chicken broth and omit the chicken, or replace it with extra beans or a meat substitute. The smoked paprika and fire-roasted tomatoes ensure rich flavor even without meat.
What if I don’t have frozen or canned corn?
Fresh corn kernels work beautifully in this recipe as well—simply slice off the kernels from a few ears of corn and add them during Step 4.
How do I keep the tortilla chips crispy in the soup?
For the best texture contrast, serve crispy tortilla chips separately and add them right before eating to prevent them from getting soggy. You can also top the soup with freshly baked chips just before serving.
Final Thoughts
This Southwest Black Bean Chicken Tortilla Soup Recipe is a true crowd-pleaser that brings a delightful fusion of heat, heartiness, and homey comfort to your table. The combination of smoky spices, fresh lime, tender chicken, and the perfect crunch of tortilla pieces makes it an all-around winner for any occasion. I highly encourage you to give this recipe a try—you’ll soon find it becoming one of your go-to meals when you want something delicious, wholesome, and a little bit special.
Print
Southwest Black Bean Chicken Tortilla Soup Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
A hearty and flavorful Southwest Black Bean Chicken Tortilla Soup featuring tender rotisserie chicken, fire-roasted tomatoes, black beans, and sweet corn simmered in a spiced chicken broth, finished with fresh cilantro and lime juice. Optional crispy tortilla chips add a delightful crunch, making this soup a perfect comforting meal with vibrant southwestern flavors.
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
For the 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: Stack the six corn tortillas on top of each other, cut the stack in half, and stack the halves. Thinly slice the stacked halves widthwise, then cut these strips into smaller pieces. Set aside these tortilla strips for the soup.
- Prepare Crispy Tortilla Chips (Optional): Preheat the oven to 400˚F. Line a sheet pan with foil or parchment paper. Stack and cut the tortillas as above. Place the strips on the prepared pan, drizzle with 1½ tablespoons olive oil, sprinkle with ½ teaspoon kosher salt, and toss lightly to coat. Spread the strips into a single layer.
- Sauté Vegetables: In a large Dutch oven or heavy-duty soup pot, heat 2 tablespoons olive oil over medium heat. Add the diced sweet onion and yellow bell pepper. Cook for 3-4 minutes until softened and translucent.
- Add Spices and Garlic: Stir in minced garlic, dried oregano, sweet paprika, ground cumin, smoked paprika, and chili powder. Cook for an additional minute, stirring, until the spices are fragrant.
- Add Liquids and Base Ingredients: Pour in 8 cups of low sodium chicken broth, add the two cans of diced fire-roasted tomatoes, chopped cilantro, reserved tortilla strips, brown sugar, kosher salt, and black pepper. Stir to combine.
- Simmer the Soup: Bring the soup mixture to a medium boil over medium-high heat. Once boiling, reduce heat to medium-low, cover the pot, and cook for 30 minutes to meld the flavors.
- Add Protein and Vegetables: Uncover the soup and add the diced rotisserie chicken, frozen tiny corn (or drained canned sweet corn), 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 allow flavors to combine.
- Adjust Seasoning: Taste the soup and adjust seasoning with additional salt and pepper as needed. If you prefer a thinner soup, add more chicken broth. Note that the soup may thicken as it sits.
- Bake the Tortilla Chips: Place the prepared tortilla strips in the preheated 400˚F oven. Bake for 8 minutes, remove and toss with a spatula, then spread into an even layer again. Continue baking, stirring every 8-10 minutes, until golden and crisp, for a total of 20-30 minutes, watching carefully to prevent burning.
- Serve: Ladle the soup into bowls and garnish with the crispy tortilla chips if using. Enjoy the warm, spiced, and hearty Southwest Black Bean Chicken Tortilla Soup.
Notes
- Using rotisserie chicken saves time and adds rich flavor.
- Fire-roasted tomatoes provide a smoky depth, but regular diced tomatoes can be used as a substitute.
- Adjust the chili powder quantity or type for heat preference.
- Adding fresh lime juice at the end brightens the soup’s flavor.
- Crispy tortilla chips are optional but add a nice texture contrast.
- This soup stores well and flavors deepen after a day; reheat gently and add extra broth if thickened.
- Make sure to rinse and drain canned beans to reduce sodium and improve texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwest American
