Black Bean Tortilla Soup

READY IN: 1hr
SERVES: 8
YIELD: 11 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 6-quart saucepan, heat oil on medium-high until hot.
  • Sprinkle chicken with 1/2 teaspoon salt.
  • Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally.
  • With slotted spoon, remove chicken to medium bowl once it is browned.
  • After all chicken is browned, add onion, poblanos, and garlic to saucepot.
  • Cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally.
  • Stir in cumin and coriander and cook 1 minute.
  • Add broth and water. Cover and heat to boiling.
  • Return chicken and any juices in bowl to saucepot.
  • Stir in frozen chicken and black beans.
  • Heat to boiling on medium-high and reduce heat to medium-low.
  • Simmer uncovered 10 minutes to blend flavors.
  • Stir in lime juice and cilantro.
  • Ladle soup into bowls.
  • Serve with tortilla chips for sprinkling on top of soup.
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