Black Bean Tortilla Soup
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 3/8 Cups
- Serves:
- 8
ingredients
- 1 tablespoon olive oil
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1⁄2 teaspoon salt
- 1 large onion, chopped
- 2 medium poblano chiles, seeded and chopped
- 2 large garlic cloves, minced
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 (32 ounce) carton chicken broth
- 2 cups water
- 1 cup frozen corn kernels
- 1 (14 ounce) can black beans, drained and rinsed
- 1⁄3 cup lime juice
- 1⁄4 cup cilantro, cilantro
directions
- In large saucepot, heat olive oil on medium-high until not. Add chicken pieces and sprinkle with 1/2 tsp salt. Stir often until cooked through. Remove chicken with slotted spoon into a bowl and set aside.
- Add onion, chilies and garlic. Cook on Medium heat for about 10 minutes until lightly browned and tender.
- Stir in cumin and coriander, cook 1 more minute, stirring a few times.
- Add broth and water, turn back up to medium-high until boiling.
- Return chicken to saucepot, stir in corn, black beans and heat to boiling. Reduce heat to medium low and simmer for 10 minutes.
- Stir in lime juice and cilantro.
- Serve with tortillat chips crushed into large pieces on top.
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RECIPE SUBMITTED BY
Chef Dine
United States
I am married to a wonderful husband who is my best friend. I love being mom to two boys. Cooking is so therapeutic for me. I love to try new recipes, there is such a sense of satisfaction when it all comes out right and my family can enjoy the fruits of my labor of love - ha ha! I love to read cookbooks, talk about cooking, talk about spices, grow herbs you name it! I'm looking forward to sharing my favorites, organizing my cookbooks and trying new soon-to-be favorites! Diann J.