Name: Southwest Black Bean Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southwest
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 jalapeño, seeded and finely chopped (optional); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and pepper to taste; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 (14.5 oz) can diced tomatoes, undrained; 1 (10 oz) can diced tomatoes with green chilies (like Rotel); 3 cups chicken broth; 2 cups cooked and shredded chicken (rotisserie works great); Juice of 1 lime; 1/4 cup chopped fresh cilantro; Tortilla strips; Avocado; Shredded cheese; Sour cream; Lime wedges

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This Southwest Black Bean Chicken Tortilla Soup is the answer to cozy weeknight cravings and easy entertaining alike. It’s loaded with savory black beans, tender chicken, sweet corn, a rainbow of peppers, and a zesty blend of southwestern spices. The depth of flavor in every bowl is impressive, especially considering how little work is involved. Whether you’re feeding the family or enjoying leftovers for lunch, this soup brings warmth, comfort, and a little southwestern spirit to your table in just 40 minutes!

Southwest Black Bean Chicken Tortilla Soup Recipe - Recipe Image

Ingredients You’ll Need

Gather these colorful and simple ingredients and you’re on your way to a soup that’s as beautiful as it is flavorful. Each ingredient brings its own vibrant flavor, texture, or visual pop—together, they make Southwest Black Bean Chicken Tortilla Soup something the whole family will crave.

Olive oil: The perfect base for sautéing, adding richness without overwhelming other flavors.
Onion: Brings aromatic sweetness and depth; a must for any soup starter.
Garlic: Adds a punchy background note and a little complexity to the seasoning.
Red bell pepper: Offers bright color and sweet, juicy crunch to every spoonful.
Green bell pepper: Adds a subtle earthiness and a visual contrast to the red.
Jalapeño (optional): Lends a gentle heat and fresh, herbal spice—remove seeds for less heat or double up if you want it spicy!
Ground cumin: Delivers toasty warmth and unmistakable southwestern flair.
Chili powder: Adds a smoky, aromatic kick, making the broth even more savory.
Smoked paprika: Infuses the soup with a subtle smokiness that’s pure comfort.
Dried oregano: This herb rounds out the spice blend with a green, peppery note.
Salt and pepper: Don’t forget to season—these everyday staples highlight all the complex flavors.
Black beans: The hearty base of the soup, providing protein and a creamy texture.
Corn: Pops of natural sweetness and satisfying crunch with every bite.
Diced tomatoes: Their acidity lightens the broth and brightens all the other flavors.
Diced tomatoes with green chilies (like Rotel): Brings extra zest and a touch more heat.
Chicken broth: Makes a flavorful and savory soup foundation—choose low-sodium if you like to control the salt.
Cooked and shredded chicken: Rotisserie chicken works great for convenience; it soaks up all the lovely spices.
Lime juice: A splash at the end wakes up all the flavors with a burst of citrus.
Fresh cilantro: Optional, but highly recommended for a fresh, herbal finish.
Optional toppings (tortilla strips, avocado, shredded cheese, sour cream, lime wedges): These take your bowl from delicious to unforgettable.

How to Make Southwest Black Bean Chicken Tortilla Soup

Step 1: Sauté the Aromatics and Peppers

Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onion, red bell pepper, and green bell pepper. Sauté for 5 to 6 minutes, stirring occasionally, until the veggies turn soft and smell irresistibly fragrant. This step builds a foundation of flavor and lets the natural sweetness of the veggies shine through.

Step 2: Add Garlic and Jalapeño

Stir in the minced garlic and chopped jalapeño (if using) and cook for just about a minute—just long enough to unleash their aromas, but not so long they lose their punch. You’ll notice an instant transformation in the kitchen air, which means it’s time for the next step!

Step 3: Toast the Spices

Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to coat the veggies in all those bold spices, letting everything toast together for 30 seconds to a minute. This blooming of the spices is a key little secret for maximum flavor in your Southwest Black Bean Chicken Tortilla Soup.

Step 4: Add the Main Ingredients

Pour in the black beans, corn, diced tomatoes, tomatoes with green chilies, chicken broth, and cooked shredded chicken. Give everything a good stir to combine, and bring the mixture to a gentle boil. Every ingredient brings substance, color, and personality to the party—it’s already starting to look and smell like dinner.

Step 5: Simmer and Finish

Reduce the heat and let your soup simmer for 20 to 25 minutes. Stir occasionally so nothing sticks. Right before serving, stir in the lime juice and cilantro for that bright, fresh finish that makes this Southwest Black Bean Chicken Tortilla Soup absolutely sing. Ladle it hot into bowls and get ready to dress it up with your favorite toppings!

How to Serve Southwest Black Bean Chicken Tortilla Soup

Garnishes

For the ultimate bowl, don’t skimp on the garnishes! A generous handful of crispy tortilla strips adds unbeatable crunch, while creamy avocado slices, shredded cheese, dollops of sour cream, and fresh lime wedges take every bite to another level. There’s no wrong way to top this soup, so encourage everyone to customize their own bowl for a truly festive meal.

Side Dishes

Pair your Southwest Black Bean Chicken Tortilla Soup with a side of fluffy cornbread, cheese quesadillas, or a simple mixed green salad for a complete meal. Warm, crusty bread is also a hit to soak up every last drop, and for a big family dinner, consider some Mexican rice to round out the table.

Creative Ways to Present

Create mini soup sampler cups for a party appetizer, or serve the soup in rustic bread bowls for a cozy twist. You might even set up a DIY toppings bar—just lay out all the garnishes so guests can build their dream bowl. However you choose to present it, this soup is eye-catching and festive enough for both weeknight dinners and special occasions.

Make Ahead and Storage

Storing Leftovers

If you have leftover Southwest Black Bean Chicken Tortilla Soup, you’re in luck—it keeps beautifully in an airtight container in the fridge for up to four days. The flavors deepen as it rests, so tomorrow’s lunch might be even better than tonight’s dinner! Just remember to store garnishes separately so they stay fresh and crisp.

Freezing

This soup freezes like a dream. Ladle cooled soup into freezer-safe containers, leaving a bit of room for expansion, and freeze for up to three months. Be sure to leave out any fresh toppings until you’re ready to eat—it’s best to add those just before serving for the perfect texture and flavor.

Reheating

Reheat soup gently on the stovetop over medium heat, stirring occasionally until hot. You can also microwave individual portions, just be sure to use a microwave-safe bowl and cover loosely. Add a splash of extra broth or water if the soup has thickened, then top with fresh garnishes as desired.

FAQs

Can I use different beans instead of black beans?

Absolutely! While black beans are classic in Southwest Black Bean Chicken Tortilla Soup, you can swap in pinto beans, kidney beans, or even white beans if that’s what you have on hand. The soup will still be hearty and delicious.

Is this soup very spicy?

This recipe has a gentle heat from the jalapeño and tomatoes with green chilies, but you’re in control! Leave out the jalapeño for a milder version, or add extra if you love things spicy. A dash of hot sauce works beautifully for those who want more kick.

Can I make this soup vegetarian?

Definitely! For a vegetarian Southwest Black Bean Chicken Tortilla Soup, simply leave out the chicken and use vegetable broth instead of chicken broth. The combination of beans, veggies, and spices will keep it super flavorful and satisfying.

What’s the best way to shred chicken for this recipe?

Rotisserie chicken is a real time-saver, but if you’re shredding your own, cook boneless chicken breasts or thighs, let them cool a bit, then shred using two forks or even a hand mixer for extra speed. Tender, bite-sized shreds soak up all the soup flavors beautifully.

Can I double this recipe for a crowd?

Yes! This recipe scales up beautifully—just double all the ingredients and use a large soup pot. It’s great for meal prep, game day get-togethers, or family celebrations. Leftovers freeze well, so there’s no worry about having too much.

Final Thoughts

If a big bowl of comfort is what you’re after, you can’t go wrong with Southwest Black Bean Chicken Tortilla Soup. It’s fast, flexible, and bursting with flavor, color, and warmth—a recipe worth repeating. Grab your spoon and give it a try, then make it your own with your favorite toppings and twists. Happy cooking!

Southwest Black Bean Chicken Tortilla Soup Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a bowl of flavorful Southwest Black Bean Chicken Tortilla Soup, a hearty and satisfying dish that’s perfect for chilly evenings. Packed with black beans, corn, tender chicken, and a blend of spices, this soup is a comforting meal that’s easy to make and even easier to enjoy. Customize with your favorite toppings for a delicious dinner the whole family will love.

Ingredients

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For the Soup:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, seeded and finely chopped (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
3 cups chicken broth
2 cups cooked and shredded chicken (rotisserie works great)
Juice of 1 lime
1/4 cup chopped fresh cilantro

Optional Toppings:

Tortilla strips
Avocado
Shredded cheese
Sour cream
Lime wedges

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and bell peppers, and sauté for 5–6 minutes until softened. Stir in the garlic and jalapeño and cook for 1 minute more.
Add the cumin, chili powder, paprika, oregano, salt, and pepper; stir to coat the vegetables in the spices.
Add the black beans, corn, diced tomatoes, tomatoes with green chilies, chicken broth, and shredded chicken. Bring to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally.
Stir in the lime juice and chopped cilantro just before serving.
Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream, and lime wedges as desired.