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

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

For the Crispy Tortilla Chips (optional)

6 small corn tortillas (6-inch)
1½ tablespoons extra virgin olive oil
½ teaspoon kosher salt

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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