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 a Southwestern flavored chicken soup. I threw in some black beans, leftover corn (from my neighbor Jack’s garden), diced tomatoes, and some seasonings. This soup was quick and simple to make and tasted great. I topped each bowl of soup with some baked corn tortilla strips and a little cotija cheese.
Southwestern Chicken Soup with Black Beans and Corn:
- 1 tsp olive oil
- 1/2 sweet yellow onion, diced
- 4-5 cloves of garlic, minced
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp oregano
- 7-8 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
- 1 1/2 cups of fresh corn (frozen is fine too)
- A handful of cilantro, chopped
- Sea salt and freshly cracked pepper, to taste
- Corn tortilla strips, topping
- Cotija cheese, topping
How to Make Southwestern Chicken Soup with Black Beans and Corn
Preheat the oven to 350 degrees.
Take a few corn tortillas and spray them with olive oil cooking spray on both sides. Cut into small strips and place on a baking sheet. Season with salt and pepper if you like.
Bake until golden brown on both sides, about 5-7 minutes.
Add fresh chopped cilantro to the soup then ladle into bowls. Top the soup with crispy tortilla strips and a little cotija cheese. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net