Chicken-Black Bean Tortilla Soup

A bold and comforting Chicken-Black Bean Tortilla Soup made with roasted salsa, sweet corn, and creamy black beans. Blended for a silky base and finished with melted Monterey Jack cheese, lime, and crunchy tortilla chips for the ultimate Mexican-inspired bowl.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

2 tablespoons olive oil

1 cup chopped onion

2 tablespoons minced garlic

2 cups crushed no-salt tortilla chips

2 cups roasted restaurant-style salsa

6 cups low-sodium chicken broth

3 cups shredded or cubed cooked chicken

1½ cups whole-kernel corn, thawed if frozen

1 cup no-salt-added black beans, rinsed and drained

1 cup shredded Monterey Jack cheese (4 ounces)

Fresh lime juice, to taste

Kosher salt and black pepper, to taste

Sour cream, optional

1 avocado, seeded, peeled and sliced; optional

Additional crushed tortilla chips, optional

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Directions

In a large saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir for 3 minutes. Stir in 2 cups tortilla chips and cook until softened.
Add salsa and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat; cool for 5 minutes.
Transfer soup in batches to a blender or food processor. Cover and blend for 1 minute or until smooth. Return soup to saucepan.
Add chicken, corn and black beans. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in cheese until melted. Season to taste with lime juice, salt and pepper. If desired, serve soup topped with sour cream, avocado slices and crushed tortilla chips.