Black Bean Tortilla Soup Recipes

Steps:

• In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
• Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Steps:

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

Steps:

• Combine all ingredients except tortillas in crockpot, cook on low 8 hours.
• Preheat oven to 400°F Lightly spray both sides of tortillas with nonstick cooking spray. Cut into thin strips (about 2.5" x 0.5") and spread onto baking sheet. Bake, turning occasionally until crisp, 5-10 minutes.
• Sprinkle tortilla strips over hot soup and serve immediately.

Steps:

• Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.

Steps:

• Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
• Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.