Chicken and Black Bean Tortilla Soup

A spicy south-of-the-border soup heats things up. Smoky roasted salsa and crushed tortilla chips simmered in broth are pureed into a tomato-rich base for chicken, black beans and Monterey Jack cheese. Sour cream, avocado slices and crisp tortilla chips add delicious finishing touches.

Makes 8 servings


  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 2 tbsp 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
  • 1 ½ 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)


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.

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