Easy Southwest Black Bean Chicken Tortilla Soup Recipe

Introduction

This Easy Southwest Black Bean Chicken Tortilla Soup Recipe is a vibrant and flavorful dish that combines the warmth of a hearty soup with the bold flavors of the Southwest. By using everyday ingredients and simple techniques, you can create a delicious and comforting meal that’s perfect for a chilly evening or a casual gathering with friends. The beauty of this recipe lies in its ease and creativity, allowing you to experiment with different flavors and textures to make it your own. With its rich broth, tender chicken, and crunchy tortilla strips, this soup is sure to become a new favorite in your household.

Why This Works

• The balance of flavors in this recipe, from the slight sweetness of the onions and bell peppers to the savory taste of the chicken and black beans, creates a harmonious and appetizing experience.
• The accessibility of the ingredients makes this dish highly approachable, even for those with limited cooking experience. Most of the components can be found in your local grocery store, making it easy to prepare without special trips or orders.
• Despite its impressive results, this recipe requires minimal effort, making it an ideal choice for a weeknight dinner or a quick weekend meal. The simplicity of the steps and the relatively short cooking time mean you can have a delicious, homemade meal on the table in no time.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium onions, diced
• 3 cloves garlic, minced
• 2 medium bell peppers (any color), diced
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 6 corn tortillas, cut into thin strips
• Shredded cheese, sour cream, diced avocado, cilantro, and lime wedges for toppings (optional)
• 2 tablespoons olive oil

Instructions

1. Step 1: Prepare the Ingredients – Start by chopping the onions, garlic, and bell peppers. Cut the chicken into bite-sized pieces and season with salt, pepper, and your choice of cumin, smoked paprika, and cayenne pepper.
2. Step 2: Cook the Chicken and Vegetables – In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside. In the same pot, add the remaining 1 tablespoon of olive oil, then add the diced onions, minced garlic, and diced bell peppers. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Step 3: Add the Broth and Beans – Add the chicken broth, diced tomatoes, black beans, and cooked chicken back to the pot. Stir well to combine, then bring the mixture to a boil. Reduce the heat to low and let simmer for 20 minutes, allowing the flavors to meld together.
4. Step 4: Prepare the Tortilla Strips – While the soup is simmering, prepare the tortilla strips. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot, add a few tortilla strips (do not overcrowd) and fry until they are crispy and golden brown, about 30 seconds to 1 minute per side. Drain the tortilla strips on paper towels and repeat with the remaining strips.
5. Step 5: Serve and Enjoy – To serve, ladle the hot soup into bowls and top with crispy tortilla strips, shredded cheese, a dollop of sour cream, diced avocado, a sprinkle of cilantro, and a squeeze of lime juice, if desired.

Handy Tips

• For an extra boost of flavor, roast the onions, garlic, and bell peppers in the oven before adding them to the pot. Simply toss them with a bit of oil, salt, and pepper, and roast at 400°F (200°C) for about 20-25 minutes, or until they’re tender and lightly caramelized.
• Consider using leftover chicken or roasted vegetables to make the recipe even quicker and reduce food waste.
• Consider adding diced jalapeños or serrano peppers to the pot for an extra spicy kick.

Heat Control

When frying the tortilla strips, it’s essential to maintain the right temperature to achieve the perfect crispiness. Ideally, the oil should be between 350°F and 375°F (175°C to 190°C). If the oil is too hot, the strips will burn before they crisp up; if it’s too cold, they will absorb too much oil and be greasy. Adjust the heat as necessary to keep the oil within this range, and do not overcrowd the skillet, as this can lower the oil temperature and result in soggy strips.

Crunch Factor

The crunch factor in this recipe comes from the fried tortilla strips, which add a satisfying texture contrast to the soft, comforting soup. To achieve the perfect crunch, make sure the oil is hot enough before adding the tortilla strips, and do not overcook them. They should be golden brown and crispy, with a delicate snap when broken. If you prefer a lighter crunch, you can also bake the tortilla strips in the oven instead of frying them. Simply cut the strips, toss them with a bit of oil and your choice of seasonings, and bake in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until crispy and lightly browned.

Pro Kitchen Tricks

• To make the soup more substantial, consider adding some diced potatoes or zucchini to the pot along with the chicken and vegetables.
• For a shortcut, use pre-cooked chicken or store-bought rotisserie chicken, and skip the step of cooking the chicken in the pot.
• Keep the tortilla strips crispy by storing them in an airtight container as soon as they cool down. You can also prepare them ahead of time and store them in the fridge for up to a day or freeze them for up to a month.

Storage Tips

• The soup can be stored in the fridge for up to! 3 days or frozen for up to 3 months. Reheat it gently over low heat, adding a bit of water or broth if it becomes too thick.
• For the tortilla strips, it’s best to fry them just before serving to ensure they remain crispy. However, you can prepare the strips ahead of time and store them in an airtight container in the fridge for up to a day or freeze them for up to a month. Re-crisp them in the oven or a dry skillet before serving.
• Consider portioning the soup into individual containers and freezing them for easy lunches or dinners. Simply thaw and reheat as needed.

Gift Packaging Ideas

This soup makes a wonderful gift for friends, family, or neighbors, especially during the colder months. Consider portioning it into decorative jars or containers and topping it with a layer of crispy tortilla strips, a sprinkle of cheese, and a few fresh cilantro leaves. You can also include a bag of homemade tortilla chips or a few warm flour tortillas on the side. For a more rustic presentation, serve the soup in a cast-iron pot or a wooden bowl, garnished with fresh herbs and a dollop of sour cream. Don’t forget to include a few suggestions for toppings and a brief heating instruction to make it easy for the recipient to enjoy.

Flavor Variations

• Spicy: Add more cayenne pepper or introduce diced jalapeños to the pot for an extra spicy kick.
• Smoky: Add a bit of chipotle pepper in adobo sauce to the soup for a deep, smoky flavor.
• Herby: Stir in some chopped fresh cilantro, parsley, or basil into the soup for a fresh, herbal note.
• Tex-Mex: Top the soup with diced tomatoes, shredded lettuce, diced avocado, sour cream, and crushed tortilla chips for a hearty, comforting bowl.

Troubleshooting

• Texture problems: If the soup becomes too thick, add a bit of water or broth. If it’s too thin, simmer it for a few more minutes or add a bit of cornstarch or flour to thicken.
• Ingredient replacements: If you don’t have black beans, you can substitute them with pinto beans, kidney beans, or even roasted sweet potatoes. For the chicken, you can use thighs, drumsticks, or a combination of your favorite cuts.
• Over/undercooking signs: Make sure the chicken is cooked through and the vegetables are tender. If the tortilla strips become too brown or smell burnt, they are overcooked. Adjust the heat and cooking time as needed to achieve the perfect texture and flavor.

FAQs

• Can I freeze it? Yes, the soup can be frozen for up to 3 months. Simply portion it into airtight containers or freezer bags, label, and store in the freezer. Reheat gently over low heat, adding a bit of water or broth if it becomes too thick.
• Is it gluten-free? Yes, this recipe is gluten-free, making it an excellent option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the chicken broth and diced tomatoes to ensure they are gluten-free.
• Can I double the recipe? Yes, you can easily double or triple this recipe to feed a larger crowd. Simply multiply the ingredients accordingly and adjust the cooking time as needed to ensure the soup simmers long enough to meld the flavors together.

Conclusion

This Easy Southwest Black Bean Chicken Tortilla Soup Recipe is a vibrant, flavorful, and comforting dish that’s perfect for any occasion. With its simple, accessible ingredients and quick cooking time, it’s an ideal choice for a weeknight dinner or a casual gathering with friends. Feel free to experiment with different toppings, spices, and ingredients to make it your own, and don’t hesitate to share your creations with family and friends. Whether you’re in the mood for something spicy, smoky, or herby, this soup is sure to hit the spot and leave you craving for more.