Easy Hearty Black Bean Tortilla Soup (with Corn)

It’s the time of year to start cozying up with some delicious soup recipes that the whole family will love. I’m kicking off soup season with this easy tortilla soup recipe in partnership with Alberta Pulse Growers. This easy dinner idea is so filling since it’s packed with protein from some shredded chicken (or turkey), black beans and corn. This black bean tortilla soup is then topped off with some sour cream, crunchy tortilla strips and a squeeze of fresh lime juice.

Inspired by a classic Mexican Tortilla Soup, this black bean tortilla soup can also be easily made vegetarian with a few simple swaps. Check out lower in this post where I provide you with a few simple swaps to make this comforting soup meatless.

Make sure to check out the Alberta Pulse Growers for more delicious recipes!

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!

Why you’ll love this Black Bean Tortilla Soup…

• This black bean tortilla recipe comes together pretty quickly, which makes it perfect for a weeknight dinner. I love making this great recipe with turkey (hello Thanksgiving leftovers…). You can even use chicken breasts, chicken thighs or even rotisserie chicken for this easy recipe.
• I used black beans and corn for this soup recipe, but you can easily substitute for pinto beans or chickpeas.
• I topped off this tortilla soup recipe with some crispy tortilla strips, but you can easily use tortilla chips and break them into pieces for a shortcut! But if you have the time…make the crunchy tortilla strips since it’s one of my favorite toppings for this black bean soup.
• In January, my slow cooker becomes my best friend in the kitchen, so this tortilla soup recipe can easily be made in a crock pot or even in an instant pot!
• A bowl of soup is the best comfort food as we head into the winter season, and the fresh flavor is incredible. The best part is that this soup can be made in advance, which is perfect for meal planning. Honestly, this soup is best the next day…once the flavours have been allowed to sit together in the fridge overnight.

How to serve this Black Bean Tortilla Soup…

Once the soup is divided among the bowls, you can use a variety of delicious toppings. My favorites include sour cream, diced avocado, a squeeze of fresh lime juice, salty crumbly cheese, freshly ground black pepper

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.

Ingredients you’ll need for this Black Bean Tortilla Soup…

• 1 yellow onion, diced
• 2 bell peppers, I used one red bell pepper and one yellow
• 3 cloves of fresh garlic cloves, minced
• 1 tbsp of olive oil
• 2 tsp of ground cumin
• 2 tsp of chili powder
• 1 tsp of smoked paprika
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 can of diced tomatoes, I used a 796 ml can
• 2 tbsp of tomato paste
• 1 can (540 ml) of black beans, drained and rinsed
• 1 can (341 ml) of fresh corn or whole kernel corn, 1 ½ cups of frozen corn also works
• 4 cups of chicken broth
• 2 cups of shredded chicken

Toppings for the chicken or turkey tortilla soup (optional)…

• lime wedges for a squeeze of fresh lime juice
• Mexican cheese, like cotija cheese. You can also use cheddar or crumbled feta cheese.
• corn tortillas to make the baked tortilla strips.
• sour cream or plain Greek yogurt
• cilantro

How to make this Chicken Tortilla Soup with Black Beans and Corn…

1. In a large pot, add the tablespoon of olive oil over medium heat. Add in the chopped onion, minced garlic, and diced bell peppers. Cook for 3-4 minutes until they soften and get a little color.
2. Add in the spices: cumin, chili powder, paprika, onion and garlic powder. Stir for one minute to get everything well mixed and spices become fragrant.
3. Add in the can of diced tomatoes, tomato pasta, can of black beans as well as the can of corn. Stir to combine.
4. To your large saucepan, add the 4 cups of chicken stock and bring the temperature to medium-high heat, just so the soup is at a gentle simmer. Let simmer uncovered for 20 minutes, stirring every few minutes.
5. Add in the shredded chicken or turkey, stir and simmer again for another 10 minutes.
6. Add the Mexican black bean tortilla soup to serving bowls and top with fresh cilantro or any other toppings of your choice

As I mentioned above, this soup is even more delicious the next day. Allow to cool before transferring to an airtight container or jars. This soup will last for up to 5 days in the fridge or freeze for up to 3 months.

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!