If you’re searching for a comforting, flavor-packed dish that truly sparks joy on a busy weeknight or a cozy weekend, look no further than Southwest Black Bean Chicken Tortilla Soup. This savory, zesty bowl brings together tender chicken, hearty black beans, fire-roasted tomatoes, and a riot of colorful veggies in one irresistible soup, perfectly finished with crunchy tortilla strips and your favorite toppings. Not only does it come together in under 40 minutes, but each spoonful is a warm hug bursting with Southwest flair—perfect for family dinners or impressing your friends at a casual get-together.
Ingredients You’ll Need
The magic of Southwest Black Bean Chicken Tortilla Soup is how a handful of simple, wholesome ingredients can create such big, bold flavors. Here’s everything you need, along with a few quick tips to get the most out of each component.
- Olive oil: Adds richness and helps all those amazing aromatics bloom in the pot.
- Yellow onion: Chopped onion brings a sweet foundation that anchors the soup.
- Garlic: Three fresh cloves for that irresistible, craveable aroma.
- Red bell pepper: Bright and sweet, it pops visually and adds a subtle crunch.
- Green bell pepper: This gives a touch of mild bitterness and beautiful color contrast.
- Ground cumin: The backbone of Southwest flavor—warm, earthy, and smoky.
- Chili powder: Adds a deep, spicy soul to every bite.
- Smoked paprika: A smoky twist enhances the soup’s depth.
- Cayenne pepper (optional): For those who love a little extra heat—add to taste!
- Low-sodium chicken broth: The flavorful base that lets every ingredient shine without excess salt.
- Black beans: Hearty, protein-packed, and beloved for their creamy bite.
- Fire-roasted diced tomatoes: Slightly charred tomatoes give the soup a restaurant-quality flavor.
- Frozen corn: Sweet, chewy kernels brighten the soup and hint at summer.
- Cooked and shredded chicken breast: A fantastic way to use up leftovers or rotisserie chicken for quick prep.
- Tomato sauce: Thickens the broth and amps up the tomato richness.
- Salt and pepper: Essential for balancing flavors—taste as you go!
- Juice of lime: Adds a fresh burst of acidity and ties everything together.
- Chopped fresh cilantro: For that signature Southwest herbal finish.
- Crispy tortilla strips: The crunchy show-stopping garnish every tortilla soup needs.
- Shredded cheese: Melty cheddar or Monterey Jack make a gooey topping.
- Sour cream: A spoonful adds creamy tang and cools the spices.
- Avocado slices: An optional but oh-so-luxurious bonus for extra richness.
How to Make Southwest Black Bean Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a big soup pot over medium heat. Sauté the chopped onion for about 3 to 4 minutes until it turns soft and fragrant—a little bit of golden color is perfect. Now add the garlic, red bell pepper, and green bell pepper. Let everything cook together for another 2 to 3 minutes, so the vegetables soften and the garlic fills your kitchen with its mouthwatering aroma.
Step 2: Spice It Up
Sprinkle in the cumin, chili powder, smoked paprika, and cayenne pepper (if you love some heat). Stir up the veggies so each piece gets coated in those vibrant Southwest spices. This step is key—warming the spices directly in the oil really wakes up their flavor and sets the tone for your Southwest Black Bean Chicken Tortilla Soup.
Step 3: Build the Broth
Pour in the chicken broth and give everything a good stir. Add in the drained black beans, fire-roasted diced tomatoes, and sweet frozen corn. Don’t forget the shredded chicken and tomato sauce, which help make your soup delightfully hearty. Stir it all together so the flavors start mingling right away.
Step 4: Simmer and Season
Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer. Let it cook uncovered for about 20 minutes—this is when all the flavors deepen and transform into something incredible. Finish by seasoning with salt, pepper, and a generous squeeze of fresh lime juice for brightness. Right before serving, stir in the chopped cilantro for a fresh-herb finish.
Step 5: Ladle and Top
It’s time for the best part! Ladle your steaming Southwest Black Bean Chicken Tortilla Soup into bowls. Hit each bowl with a generous handful of crispy tortilla strips, a melting pile of shredded cheese, and a scoop of sour cream. For a little extra elegance, add creamy avocado slices. Each bowl is a showstopper waiting to happen!
How to Serve Southwest Black Bean Chicken Tortilla Soup
Garnishes
The real fun of this soup is in the toppings. Crispy tortilla strips crown your bowl for maximum crunch, while a sprinkle of cheese melts on contact for irresistible gooeyness. A dollop of sour cream or Greek yogurt cuts through the spice, and fresh cilantro or creamy avocado slices lend cool, bright, and herby notes. Let everyone build their perfect bowl with a little bit of everything!
Side Dishes
While Southwest Black Bean Chicken Tortilla Soup is satisfying on its own, it loves company! Consider pairing with a simple green salad tossed with lime vinaigrette or a platter of warm, bakery-fresh cornbread. If you’re feeling festive, serve alongside cheesy quesadillas or crisp vegetable crudités with a zesty dip—the possibilities are endless.
Creative Ways to Present
Dress up weeknight dinner by serving the soup in colorful ceramic bowls or pretty mugs. Hosting a crowd? Try a DIY soup bar, piling toppings into small bowls so everyone grabs their favorites. For a fun twist, serve the soup in mini bread bowls for a cozy party appetizer, or go all out with layered toppings in mason jars for a picnic-inspired meal. However you present it, this soup makes any gathering a celebration!
Make Ahead and Storage
Storing Leftovers
Southwest Black Bean Chicken Tortilla Soup actually gets even tastier as the flavors mingle in the fridge. Let the soup cool completely before transferring it to airtight containers. It keeps well for up to 4 days, making it ideal for meal prep lunches or quick weeknight dinners. Save the garnishes for just before serving to keep everything fresh and vibrant.
Freezing
This soup freezes like a dream. Simply cool it down, ladle into freezer-safe containers or zip-top bags, and store for up to 3 months. If you plan to freeze, wait to add cilantro, lime juice, or any toppings until after reheating for the brightest flavor possible. Defrost overnight in the fridge for best results.
Reheating
For a single bowl, the microwave works perfectly—just heat in 1-minute bursts and stir until piping hot. Reheating a larger batch? Pour the soup into a pot on the stove and warm gently over medium heat until hot throughout, stirring occasionally. Don’t forget the finishing touches: lime, cilantro, and your favorite toppings make leftovers feel new again.
FAQs
Can I make Southwest Black Bean Chicken Tortilla Soup vegetarian?
Absolutely! Simply swap out the chicken for extra black beans or a can of drained pinto beans, and use vegetable broth instead of chicken broth. You’ll still get all that bold Southwest flavor in a veggie-friendly package.
What kind of chicken is best for this recipe?
Shredded rotisserie chicken is a lifesaver for easy prep and maximum flavor, but any cooked, shredded chicken breast or thigh meat works beautifully. Leftover grilled or roasted chicken is also fair game, making this soup a perfect fridge clean-out meal.
How can I adjust the spice level?
Totally customizable! Leave out the cayenne pepper for a milder version, or add extra if you love a kick. You can also top with more sour cream or avocado to mellow the spice when serving.
Can I add other vegetables?
Of course! Southwest Black Bean Chicken Tortilla Soup is very forgiving—try adding diced zucchini, jalapeños for more heat, or even a handful of spinach at the end for a nutritional boost. Just keep in mind that heartier veggies might need a few extra minutes to soften.
What’s the best way to make crispy tortilla strips?
You can make your own easily! Cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 400°F for 8 to 10 minutes until golden and crisp, flipping once. Or, keep it extra easy with store-bought tortilla strips or chips for crunch in a pinch.
Final Thoughts
There’s something extra special about sharing a big, colorful pot of Southwest Black Bean Chicken Tortilla Soup with people you love. It brings warmth, bold flavors, and a playful twist to the dinner table—plus, it’s as fun to serve as it is to eat. I hope you feel inspired to give this soup a try and make it your own with every batch!
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Southwest Black Bean Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwest
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Southwest Black Bean Chicken Tortilla Soup, a hearty and flavorful dish perfect for any day. This easy-to-make soup is packed with protein, veggies, and a blend of delicious spices that will satisfy your taste buds.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 cup frozen corn
- 2 cups cooked and shredded chicken breast
- ½ cup tomato sauce
- Salt and pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Toppings:
- Crispy tortilla strips
- Shredded cheese
- Sour cream
- Avocado slices (optional)
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Sauté onion until softened. Add garlic, bell peppers, spices, and cook. Pour in chicken broth, add black beans, tomatoes, corn, chicken, and tomato sauce. Simmer for 20 minutes.
- Season and Serve: Adjust seasoning with salt, pepper, and lime juice. Stir in cilantro. Serve hot, topped with tortilla strips, cheese, sour cream, and avocado.
Notes
- For a vegetarian version, omit chicken and use vegetable broth.
- Rotisserie chicken works well for quick preparation.
- Adjust spice level by reducing or omitting cayenne pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 55mg
