We are nearing the end of traditional soup season, but I am one of those that advocates for soup all year-round. Yes, soup is cozy and warm and comforting, but it is also an excellent way to use up leftover vegetables or make something out of (mostly) pantry ingredients that’ll last a few days.

This version is a take on chicken tortilla soup, but I added a few cans of black beans to bulk it up and add fiber and other essential nutrients. Beans are a staple in my house because of their nutritional properties, but also because they are easy to work with and can be added to just about any dish.

I also love that this meal is protein packed from both the chicken and black beans, plus it has loads of flavor from the spices, and is topped with avocado, a little cheese and a few tortilla crispies.

How can you possibly go wrong?! P.S. take a peek at the recipe card – I wrote a version for both stove-top and slow cooker!

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Chicken Tortilla Soup

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-35 mins
  • Yield: Serves 8 1x
  • Category: Soup
  • Method: Stove-Top, Slow Cooker

Description

Homemade tortilla soup with chicken, black beans, tomatoes and spices.


Scale

Ingredients

  • 1 tablespoon olive oil
  • ½ medium yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 ½ tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon black pepper
  • 1-pound boneless skinless chicken breasts
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 2 (15-ounce) cans black beans
  • 4 cups unsalted chicken stock
  • ¼ cup shredded Monterey cheese
  • 1 medium avocado, peeled, pitted and diced
  • 30 tortilla chips, crushed

Instructions

Stove-Top Directions:

  1. Heat the olive oil in a Dutch oven or soup pot to medium heat. Add the onion and sauté 4-5 minutes or until soft. Stir in the garlic, chili powder, cumin, smoked paprika, salt and black pepper and sauté 30-60 seconds or until fragrant.
  2. Add the chicken breasts, then add the tomatoes, black beans and stock and bring to a simmer. Let cook 10-15 minutes or until the chicken is tender.
  3. Remove the chicken breasts and transfer to a cutting board. Use 2 forks to shred the chicken, then add it back to the pot. Taste and adjust seasoning, if necessary.
  4. Serve soup in bowls topped with shredded cheese, diced avocado and crushed tortilla chips.

 Crock Pot Directions:

  1. Place the onion, garlic, chili powder, cumin, smoked paprika, salt, black pepper, chicken breasts, tomatoes, black beans and stock in the bowl of a crock pot. Cook on high 3-4 hours or low 6-8 hours.
  2. Remove the chicken breasts and transfer to a cutting board. Use 2 forks to shred the chicken, then add it back to the pot. Taste and adjust seasoning, if necessary.
  3. Serve soup in bowls topped with shredded cheese, diced avocado and crushed tortilla chips.

Notes

Cooking Tip: Use rotisserie chicken to make this soup! Simply shred the chicken and add it in with the beans and tomatoes.


Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 467
  • Sugar: 3g
  • Sodium: 543mg
  • Fat: 19g
  • Saturated Fat: 4g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 10g
  • Protein: 27g
  • Cholesterol: 39mg

Keywords: soup, chicken, tortilla, chicken tortilla, entree, dinner, slow cooker, crock pot

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