4 Reviews

This was delicious! Some of my personal suggestions: 1) used brown rice and cooked for 20 minutes before adding to the soup 2) used boneless chicken thigh meat and poached them in chicken broth, water, salt & pepper, garlic powder and cumin for 5-7 minutes before adding to the soup, 3) would recommend briefly running the stewed tomatoes in a blender or food processor so the chunks are smaller. I used frozen corn instead of canned and forgot to add the lime and cilantro at the end ~~ will definitely remember next time. The tortilla strips were almost better than the soup! I sprayed the tortilla strips with olive oil and seasoned with seasoning salt and then baked them for 20 minutes ~~ perfect. This is a definite keeper ~ thanks for posting!

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SGpratt November 21, 2008

This soup was great! I halved the recipe for 4 of us and still had leftovers.

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Chef AngieW June 02, 2013

Excellent soup! I love the tortilla strips, I had dried tomato tortillas on hand and they added extra flavor. Thought this tasted like a chicken enchilada soup! Also I halved the recipe, since it was only 2 of us, but it still made ALOT of soup!! So I froze a bunch too! Next time I make this I might try to halve it even more!! Thanks for posting!

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LaurieL. January 29, 2009

This was sooooo good!!! but i kinda manipulated it a little bit. I used my left over turkey and turkey broth i made instead of chicken. I also soaked my own beans and cooked them as well. I just left out completly the tomato sauce and added a roux instead. Thanks for the recipe:) Chef Carrot Top

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GingerSnap December 28, 2007
Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips