Easy Hearty Black Bean Tortilla Soup (with Corn)

Looking for a comforting, hearty, and flavorful soup? This Chicken Tortilla Soup hits the spot with tender shredded chicken, smoky spices, black beans, corn, and crispy tortilla strips. It’s easy to make, perfect for meal prep, and can be customized with your favorite toppings like avocado, sour cream, and cheese.

Table of Contents

• Ingredients in Chicken Tortilla Soup
• Additions, Variations, and Substitutions
• My Tips for the Best Chicken Tortilla Soup
• How to Make Chicken Tortilla Soup
• How to make this a Vegetarian Black Bean Tortilla Soup
• Recipe FAQs
• How to make the fried Tortilla Strips.
• Tips for Making Ahead, Leftovers, and Storage
• Serving Suggestions
• Connect with Me

When the weather cools down, there’s nothing quite as satisfying as a warm bowl of Chicken Tortilla Soup. I’m kicking off soup season with this easy tortilla soup recipe in partnership with Alberta Pulse Growers. I first made this recipe during a family gathering, and it quickly became a favorite because of its rich flavors and simple ingredients. This version of tortilla soup is packed with spices, vegetables, and shredded chicken, making it both wholesome and delicious. Plus, it’s a great way to use up leftover rotisserie chicken or turkey from holiday dinners!

And if you are looking for other delicious recipes featuring beans, check out this Easy Black Bean, Cucumber and Feta Salad or this cozy White Bean Soup!

Ingredients in Chicken Tortilla Soup

• Chicken: 2 cups of shredded chicken (great use for leftovers!)
• Vegetables: Yellow onion, garlic, bell peppers, black beans, corn
• Spices: Cumin, chili powder, smoked paprika, onion powder, garlic powder
• Liquids: Chicken broth, canned diced tomatoes, tomato paste
• Optional Toppings: Crispy tortilla strips, avocado, sour cream, Greek yogurt, shredded cheese

Additions, Variations, and Substitutions

• Make it creamy: Add a splash of heavy cream or coconut milk to make it a creamy chicken tortilla soup.
• Vegetarian option: Swap the chicken for more black beans or even add quinoa for extra protein.
• Spice it up: If you like heat, throw in some diced jalapeños or a pinch of cayenne pepper.
• Slow cooker option: Toss all the ingredients in a slow cooker and cook on low for 6-8 hours.

My Tips for the Best Chicken Tortilla Soup

• Layering flavors: Always sauté the onions, garlic, and bell peppers first. This helps to build a deep, rich flavor base.
• Spices: Toast your spices for about a minute before adding liquids to release their full flavor.
• Toppings: Don’t skip the toppings! Crispy tortilla strips add crunch, while sour cream and cheese bring creaminess.

How to Make Chicken Tortilla Soup

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, and bell peppers. Cook for 3-4 minutes until softened and fragrant.
2. Add Spices: Stir in cumin, chili powder, smoked paprika, onion powder, and garlic powder. Cook for another minute.
3. Add Tomatoes and Veggies: Pour in diced tomatoes, tomato paste, black beans, and corn. Stir well.
4. Simmer: Add chicken broth and bring to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally.
5. Add Chicken: Stir in the shredded chicken and let it cook for another 10 minutes.
6. Serve: Ladle the soup into bowls and top with your favorite toppings like crispy tortilla strips, avocado, and shredded cheese.

How to make this a Vegetarian Black Bean Tortilla Soup

Simply replace the chicken broth with vegetable broth and omit the chicken. Even without the chicken, this tortilla soup recipe is quite hearty and have really enjoyed it without it. If you are looking to add even more protein, add a can of chickpeas along with the corn and black beans!

Recipe FAQs

Can I use rotisserie chicken?
Yes! Using rotisserie chicken is a great time-saver and adds even more flavor.

Can I freeze Chicken Tortilla Soup?
Absolutely. Let the soup cool completely, then store in an airtight container in the freezer for up to 3 months.

Can I make this soup in a slow cooker?
Yes, add all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

How to make the fried Tortilla Strips.

Slice 5 corn tortillas into strips and add to a large bowl. Drizzle 2 tablespoons of canola oil, ¼ tsp of chilli powder, ¼ tsp of onion powder and ¼ tsp of garlic powder. Toss to combine.

Baking in the oven: Add the seasoned tortilla strips onto a lined baking sheet with parchment paper. Add the tortilla strips to the pan in an even layer and bake a 375 F for 10 minutes, or until perfectly golden.

In the Air Fryer: Add the tortilla strips in an even layer with no overlapping (work in smaller batches if needed). Bake at 375 F for 5 minutes, toss and bake for another 4 minutes…or until perfectly golden.

Tips for Making Ahead, Leftovers, and Storage

• Make Ahead: This soup tastes even better the next day as the flavors have time to meld. Prepare it the night before for an even more flavorful meal.
• Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.
• Freeze: Let the soup cool completely and freeze in portion-sized containers for up to 3 months.

Serving Suggestions

Pair it with a simple green salad or cornbread for a satisfying meal.

Connect with Me

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