Southwestern Chicken Soup with Black Beans and Corn
It was cool and cloudy outside, which is the perfect weather for making soup. I had some leftover roasted chicken to use up, so I decided to make this Southwestern chicken soup with black beans and corn recipe. This Mexican chicken soup was simple to prepare, and we all thought it was delicious, and paired nicely with a Mexican wedge salad.
Southwestern Chicken Soup with Black Beans and Corn
Soup:
- 1 tbsp olive oil
- ½ yellow onion, diced
- 4-5 cloves of garlic, minced
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp oregano
- 8 cups of chicken broth
- 1 (15-oz) can of black beans, drained and rinsed
- 1 (15-oz) can of diced tomatoes, drained a bit
- 2 cups of shredded roasted chicken
- 1½ cups of fresh corn (frozen is fine too)
- A handful of cilantro, chopped
- Sea salt and freshly cracked pepper, to taste
Tortilla Strips:
- 5 corn tortillas
- Olive oil cooking spray (or olive oil)
- Sea salt and freshly cracked pepper, to taste
Serving:
- Cotija cheese, topping
- Avocado, diced
- Hot Sauce
How to Make Southwestern Chicken Soup with Black Beans and Corn
Make the soup by adding the olive oil to a Dutch oven over medium heat. Once hot, add the onion and cook, stirring often, for 4-5 minutes, or until soft.
Add the minced garlic, cumin, coriander, and oregano, then cook, stirring constantly, for 1 minute.
Add the chicken broth, drained black beans, diced tomatoes, corn, and chicken to the Dutch oven.
Season with sea salt and freshly cracked pepper, and simmer for 15-30 minutes.
Preheat the oven to 350 degrees.
Meanwhile, make the crispy tortilla strips by spraying the corn tortillas with olive oil cooking spray on both sides.
Cut them into small strips and place them on a baking sheet, then season with salt and pepper to taste.
Bake until golden brown on both sides, about 5-7 minutes.
To serve, taste the soup and re-season if needed. Add fresh cilantro to the soup, then ladle into bowls.
Top the soup with crispy tortilla strips and a little cotija cheese. Enjoy.
Equipment
Ingredients
Soup:
- 1 tbsp olive oil
- ½ yellow onion diced
- 4-5 cloves of garlic minced
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp oregano
- 8 cups of chicken broth
- 1 15-oz can of black beans, drained and rinsed
- 1 15-oz can of diced tomatoes, drained a bit
- 2 cups of shredded roasted chicken
- 1½ cups of fresh corn frozen is fine too
- A handful of cilantro chopped
- Sea salt and freshly cracked pepper to taste
Tortilla Strips:
- 5 corn tortillas
- Olive oil cooking spray or olive oil
- Sea salt and freshly cracked pepper to taste
Serving:
- Cotija cheese topping
- Avocado diced
- Hot Sauce
Instructions
- Make the soup by adding the olive oil to a Dutch oven over medium heat. Once hot, add the onion and cook, stirring often, for 4-5 minutes, or until soft.
- Add the minced garlic, cumin, coriander, and oregano, then cook, stirring constantly, for 1 minute.
- Add the chicken broth, drained black beans, diced tomatoes, corn, and chicken to the Dutch oven.
- Season with sea salt and freshly cracked pepper, and simmer for 30 minutes.
- Preheat the oven to 350 degrees.
- Meanwhile, make the crispy tortilla strips by spraying the corn tortillas with olive oil cooking spray on both sides.
- Cut them into small strips and place them on a baking sheet, then season with salt and pepper to taste.
- Bake until golden brown on both sides, about 5-7 minutes.
- To serve, taste the soup and re-season if needed. Add fresh cilantro to the soup, then ladle into bowls.
- Top the soup with crispy tortilla strips and a little cotija cheese. Enjoy.
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Click here for a printable version of this recipe – For the Love of Cooking.net
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