Chicken Tortilla Soup with Black Beans celebrates everything you love about comfort food, flavor, and fresh, fresh 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
sliced green onions
strips of crispy corn tortillas
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.
Keywords: soup, mexican soup, tortilla soup, chicken soup