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Chicken Tortilla Soup with Black Beans

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Chicken Tortilla Soup with Black Beans celebrates everything you love about comfort food, flavor, and fresh, fresh ingredients.

Chicken Tortilla Soup with Black Beans and Crispy Tortilla Strips | 31Daily.com

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I don’t think I can ever get tired of this soup!

Chicken Tortilla Soup with Black Beans and Crispy Tortilla Strips | 31Daily.com

Rich with fresh veggies, but incredibly simple to whip up in less than 30 minutes.

A perfect candidate for midweek dinners. My guys get extra hungry so I will often serve it with either cornbread or cheese quesadillas. And guacamole, of course, is always a favorite!

Chicken Tortilla Soup Ingredients

Here’s what you need to make this delicious soup. The exact measurements are in the recipe card at the bottom of this post.

For the soup:

  • Red onion
  • Garlic
  • Carrots
  • Celery stalks
  • Bell pepper
  • Oregano
  • Red chili flakes
  • Chili powder
  • Can fire-roasted tomatoes and green chiles
  • Chicken stock
  • Black beans, rinsed and drained
  • Corn (fresh or frozen)
  • Chicken (cooked and shredded, rotisserie chicken works great!)
  • Corn tortillas for crispy strips

Topping ideas:

  • Shredded cheese
  • Avocado, sliced
  • Limes, quartered
  • Fresh cilantro
  • Green onions
  • Sour cream
  • Strips of crispy corn tortillas

How to Make Chicken Tortilla Soup

  1. Heat a soup pot over medium-high heat. Add onion, garlic, carrots, celery, and peppers; sauté until the vegetables soften—season with salt, pepper, dried oregano (if using), and chili powder. Stir to combine and cook for 1-2 minutes.
  2. Add the tomatoes and the chicken stock; bring to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes or until the vegetables are soft. Season with salt and pepper as needed. Add black beans, corn, and shredded chicken. Heat through.
  3. Divide the soup into 4 bowls and garnish with cheese, avocado, cilantro and crisp tortilla strips. (See topping ideas). Serve immediately.

To Make Tortilla Strips:

  1. Slice 3 corn tortillas into thin strips 1/8-inch to 1/4-inch thick. 
  2. Heat a thin layer of vegetable oil over medium-high heat in a small skillet. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crispy.
  3. Remove the strips with a pair of tongs and transfer them to a paper towel-lined plate to dry and cool.

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Chicken Tortilla Soup with Black Beans and Crispy Tortilla Strips | 31Daily.com
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Chicken Tortilla Soup with Black Beans and Crispy Tortilla Strips


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Description

Chicken Tortilla Soup with Black Beans celebrates everything you love about comfort food, flavor, and fresh, fresh ingredients.


Ingredients

Units Scale
  • 2 teaspoons olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, sliced
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 bell pepper, roughly chopped (or pepper of choice)
  • kosher salt and freshly cracked black pepper to taste
  • 1 tablespoon fresh oregano or 1/4 teaspoon dried
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon chili powder
  • 1 14ounce can fire-roasted tomatoes and green chiles
  • 4 cups chicken stock
  • 14-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen corn
  • 2 cups shredded cooked chicken (rotisserie chicken)
  • 3 corn tortillas for crispy strips

Toppings:

  • shredded cheese
  • avocado, sliced
  • limes, quartered
  • cilantro
  • sliced green onions
  • sour cream
  • strips of crispy corn tortillas

Instructions

  1. Heat a soup pot over medium-high heat. Add onion, garlic, carrots, celery, and peppers; sauté until the vegetables soften. Season with salt, pepper, dried oregano (if using), and chili powder. Stir to combine and cook for 1-2 minutes.
  2. Add the tomatoes and the chicken stock; bring to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes, or until the vegetables are soft. Season with salt and pepper as needed. Add black beans, corn, and shredded chicken. Heat through.
  3. Divide the soup into 4 bowls and garnish with cheese, avocado, cilantro, and crisp tortilla strips. (See topping ideas). Serve immediately.

Crispy Tortilla Strips

  1. Slice 3 corn tortillas into thin strips 1/8-inch to 1/4-inch thick.
  2. In a small skillet, heat a thin layer of vegetable oil over medium-high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crispy.
  3. Remove the strips with a pair of tongs and transfer them to a paper towel-lined plate to dry and cool.

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Calories: 325 calories
  • Fiber: 10 grams
  • Protein: 30 grams

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