Chicken Tortilla Soup with Black Beans and Crispy Tortilla Strips

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

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

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

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Chicken Tortilla Soup with Black Beans and Crispy Tortilla Strips

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

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Cuisine: Mexican
Scale

Ingredients

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 14-ounce 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

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.

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.

Divide the soup into 4 bowls and garnish with cheese, avocado, cilantro and crisp tortilla strips. (See topping ideas). Serve immediately.

Crispy Tortilla Strips

Slice 3 corn tortillas into thin strips 1/8-inch to 1/4-inch thick.  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. Remove the strips with a pair of tongs and transfer to a paper towel lined plate to dry and cool.

Nutrition

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

Keywords: soup, mexican soup, tortilla soup, chicken soup

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

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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