Chicken and Black Bean Tortilla Soup

Topped with avocado slices, a good squeeze of lime, a sprinkling of cheese, some cilantro leaves and a handful of tortilla chips … this soup is sure to please your taste buds!  The addition of black beans, rice and corn make for a hearty, comforting version of chicken tortilla soup.  And, the leftovers the next day are even better!

I begin with a store-bought rotisserie chicken, but can you use whatever cooked chicken you have.  You’ll need a few cups of shredded or cubed chicken.

For the soup:

Lightly saute one diced onion and 1/2 of a chopped bell pepper in some olive oil.  Add in 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of dried oregano, a pinch of crushed red pepper flakes, 1/2 teaspoon of garlic powder, 1 teaspoon of salt and 1/2 teaspoon of black pepper.  Stir.

After a few minutes, add in 1 small can of diced green chiles and 1/2 of a can of Rotel.  If you don’t have Rotel, you can chop up a tomato or two and add that!

Add in the zest and juice of one lime.  Stir to combine. 

Add in shredded chicken.

Then, pour in 7 – 8 cups of chicken stock

Bring to a light simmer.  Add 1/2 a cup of white rice

Allow to simmer for about 10 minutes.  Then, add in 1 can of drained and rinsed black beans and 1 – 1 1/2 cups of frozen or fresh corn

Allow to simmer for 30 minutes.  Taste and adjust seasoning … you may find you’d like more salt, pepper, cumin or lime.

Chop up two soft corn tortillas into strips and add to soup. 

Shut burner off and allow soup to sit for about 10 minutes.

Serve in bowls with toppings of your choice … avocado, shredded cheese, diced onions or scallions and/or cilantro leaves.  Serve with lime wedges … and tortilla chips for dipping or crushing into soup.  Top with some sour cream.  Enjoy!



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