Home > Recipes > Black Bean Tortilla Soup

Black Bean Tortilla Soup

Black Beans are sweet tasting with an almost mushroom-like flavor and soft floury texture. These beans are medium sized, oval, with a matt black color. Always refrigerate berries immediately. Don't wash your berries until you are ready to use them. Source: Good Eats: Beans

Ingredients:
1 tablespoon vegetable oil
1-1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch wide strips
Salt
1 large onion, chopped
2 medium poblano chiles (3 oz. each), seeded and chopped
2 cloves garlic, crushed with press
1-1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 carton (32 oz.) reduced-sodium chicken broth (4 cups)
2 cups water
1 cup frozen corn kernels
1 can (15 to 19 oz.) black beans, rinsed and drained
1/4 cup fresh lime juice
1/4 cup loosely packed fresh cilantro leaves, chopped
2 cups coarsely broekn tortilla chips

Directions:

  1. In a 6-quart saucepot, 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.
  2. After all chicken is browned, add onion, poblanos, and garlic to saucepot; cook on medium 10 minutes or until vegetables are ligthly browned and tender, stirring occasionally. Stir in cumin and coriander; cook 1 minute. Add broth and water; cover and heat to boiling.
  3. Return chicken and any juices in bowl, to saucepot; stir in frozen corn and black beans. Heat to boiling on medium-high; reduce heat to medium-low and simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and cilantro.
  4. Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup.

Cost of this recipe is under $4.00 per serving.

Serving Size: 1 cup soup
Recipe yields 11 cups of Black Bean Tortilla Soup.

Per serving:

Print Recipe

Back to Previous Page
Back to the Low Cost Recipes Listing!