Name: Chicken Tortilla Soup with Black Beans Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 2 whole boneless, skinless chicken breasts; 1 tbsp olive oil; 1 1/2 tsp cumin; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp salt; 1 cup diced onion; 1/4 cup diced green bell pepper; 1/4 cup diced red bell pepper; 3 cloves garlic, minced; 1 (10-oz) can Rotel tomatoes & green chilies; 32 oz low-sodium chicken stock; 3 tbsp tomato paste; 4 cups hot water; 2 (15-oz) cans black beans, drained; 3 tbsp cornmeal or masa; 5 whole corn tortillas, cut into uniform 2 to 3-inch strips; Sour cream, for garnishing; Diced red onion, for garnishing; Diced avocado, for garnishing; Pico de gallo or salsa, for garnishing; Grated Monterey Jack cheese, for garnishing; Cilantro, for garnishing

If you’ve been hunting for a soul-warming meal that’s bursting with flavor and easy enough for a cozy night in, you’re going to absolutely love this Chicken Tortilla Soup with Black Beans Recipe. I first tried this when I needed something hearty yet fresh, and it quickly became a staple in my kitchen. The combination of tender chicken, smoky spices, and the hearty goodness of black beans makes every spoonful a delight—and I can’t wait to share all my tips so you can nail it on your first try!

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Why You’ll Love This Recipe

Comfort Food With a Kick: The blend of cumin, chili powder, and garlic powder gives this soup a warm, smoky flavor that’s balanced perfectly with fresh toppings.
Hearty and Nutritious: Black beans add fiber and protein, making this soup satisfying and nourishing for your whole family.
Easy to Customize: Whether you want it spicier, milder, or vegetarian, this recipe is a great canvas to make your own.
Perfect for Meal Prep: It keeps beautifully in the fridge or freezer, making weeknight dinners a no-brainer.

A close-up view of a white bowl filled with rich, dark orange-red soup with a slightly thick texture. The soup contains small pieces of red and green vegetables, dark beans, and fresh green cilantro leaves floating on the surface. A spoon is held above the bowl containing a scoop of the soup with bits of red onions and soft, wide pasta pieces visible. The bowl sits on a white marbled surface with a blurred colorful striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Chicken Tortilla Soup with Black Beans Recipe come together in a way that balances spice, savoriness, and richness. You don’t need anything fancy, just some pantry staples combined with fresh veggies, and you’re set for a soup that’s both tasty and nourishing.

Boneless skinless chicken breasts: I like to use fresh breasts and bake them for juicy shredded chicken—trust me, it beats boiling hands down.
Olive oil: Adds a nice base flavor and helps your spices bloom.
Cumin: This is the soul of the soup’s smoky warmth—make sure it’s fresh.
Chili powder: For that subtle heat and earthy background.
Garlic powder: A great shortcut to layer in flavor without overpowering.
Salt: Critical for balancing all the flavors—don’t be shy.
Diced onion and bell peppers (green and red): These add natural sweetness and a touch of crunch when sautéed.
Minced garlic: Fresh is best here for a punch of aroma.
Can of Rotel tomatoes & green chilies: This adds a zesty tomato base with a little spicy punch.
Low-sodium chicken stock: Helps control saltiness while keeping it flavorful.
Tomato paste: Deepens that rich tomato flavor.
Hot water: To stretch the soup to perfection.
Cans of black beans: Rinsed and drained to keep the soup fresh and not too thick.
Cornmeal or masa: This is my secret trick to give the soup a slight thickness and body without cream or flour.
Corn tortillas: Cut into strips and added at the end for that perfect tortilla crunch in every bite.
Sour cream, diced red onion, avocado, pico de gallo, grated Monterey Jack cheese, cilantro: These garnishes bring the whole bowl alive with creaminess, freshness, and texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Chicken Tortilla Soup with Black Beans Recipe my own depending on what’s in season or what’s in my pantry. You can definitely change up the spice levels or add extra veggies to pack in more nutrition—making it your own is part of the fun!

Spicy Boost: Sometimes, I add a diced jalapeño or a few dashes of hot sauce if we’re craving a little more heat—it really wakes things up.
Vegetarian Version: Swap the chicken stock and chicken for vegetable stock and add extra beans or roasted vegetables to keep it hearty.
Meal Prep Friendly: To save time, I’ll cook the chicken breasts in advance or use rotisserie chicken from the store.
Seasonal Veggies: Toss in corn kernels or diced zucchini in late summer for a fresh twist.

How to Make Chicken Tortilla Soup with Black Beans Recipe

Step 1: Season and Bake the Chicken

This is where the magic starts. Preheat your oven to 375°F. Mix the cumin, chili powder, garlic powder, and salt together—it’s a simple blend that packs plenty of flavor. Brush your chicken breasts with olive oil, sprinkle that seasoning generously on both sides, and reserve some spice mix for later. Place the chicken on a baking sheet and bake for about 20-25 minutes, or until fully cooked. I always check with a fork to see if it shreds easily—that’s my sign it’s ready. Let the chicken rest a couple minutes, then shred it up with two forks. This step sets you up for juicy, tender chicken in the soup.

Step 2: Sauté the Veggies and Toast the Spices

While the chicken bakes, heat a tablespoon of olive oil in a large pot over medium-high heat. Toss in your onions, diced green and red peppers, and minced garlic. Stir them around until they begin to soften—about 4-5 minutes. Now add the reserved spice mix and let those spices toast with the veggies for another minute. This step really brings out the depth of flavor. Then, mix in your shredded chicken to coat it well and combine all those wonderful layers.

Step 3: Build the Soup Base

Pour in the Rotel tomatoes with green chilies, chicken stock, tomato paste, and hot water followed by the drained black beans. Turn up the heat until it reaches a boil, then reduce it down to a gentle simmer uncovered. Let it bubble away for about 45 minutes—this slow simmer melds those flavors beautifully and lets the soup deepen. Don’t forget to taste and adjust your seasoning occasionally.

Step 4: Thicken and Final Touches

Mix the cornmeal or masa with a little water to make a slurry, then stir it into the soup. This is what gently thickens the broth to a luscious texture without any creaminess—perfect for keeping it light and fresh. Let the soup simmer another 30 minutes. Near the end, taste again and add more chili powder or salt as needed. Before serving, stir the tortilla strips in gently about five minutes prior to serving; this makes sure they soften slightly but still retain some crunch, adding that perfect textural contrast.

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Pro Tips for Making Chicken Tortilla Soup with Black Beans Recipe

Bake Instead of Boil: I discovered that baking chicken keeps it juicier and easier to shred than boiling, plus it gives a slight roasted flavor that enriches the soup.
Toast Your Spices Properly: Heating the spices with the veggies helps unlock their full aroma and prevents the soup from tasting flat.
Add Tortilla Strips at the End: Stir them in minutes before serving to keep them crispy but not too soggy—this adds a wonderful textural pop.
Season in Layers: Season the chicken, the sautéed vegetables, and then adjust again at the end—I’ve learned that layering your seasoning makes all the difference.

How to Serve Chicken Tortilla Soup with Black Beans Recipe

A close-up of a bowl filled with warm, reddish-brown soup containing various ingredients like small pieces of white chicken, black beans, chopped red onions, and slices of green avocado, all floating in a rich, clear broth. The bowl is white with a yellow rim and sits on a dark saucer on a white marbled surface, with a silver spoon lifting a spoonful of soup close to the camera. In the background, blurred colorful cloth with red, pink, and orange stripes adds a soft contrast. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of pile-high garnishes with this soup. A dollop of cool sour cream adds a creamy counterpoint to the spices. Avocado chunks bring creaminess and richness, while the diced red onions add crunch and sharpness. Fresh cilantro and a sprinkle of grated Monterey Jack cheese finish it beautifully with herbaceous notes and melty goodness. And of course, pico de gallo or salsa adds that fresh, zesty punch that wakes everything up.

Side Dishes

My go-to sides with this soup are simple but satisfying—think warm cornbread or crunchy tortilla chips for scooping. A crisp green salad with lime vinaigrette complements the warm soup perfectly, balancing out the meal. Sometimes I also serve it alongside Mexican rice or roasted veggies for a bigger spread that feels like a fiesta.

Creative Ways to Present

For special get-togethers, I like to serve this soup in mini mason jars or small bowls nestled inside decorative baskets lined with napkins. You can make a toppings bar with all the garnishes so everyone can customize their bowls. Another fun idea I tried was layering the soup with tortilla strips and cheese in oven-safe bowls and broiling just until bubbly for a nacho-inspired twist!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it usually lasts 3 to 4 days. Because the soup thickens quite a bit after refrigeration, I usually add a splash of chicken stock or water when reheating to bring it back to the perfect sipping consistency.

Freezing

This Chicken Tortilla Soup with Black Beans Recipe freezes beautifully! I portion it out into freezer-safe containers, leaving a bit of space for expansion. It keeps great for up to 3 months. Just avoid adding fresh tortilla strips or avocado before freezing—add those fresh when you reheat.

Reheating

I reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, a splash of stock or water smooths things out. I add fresh tortilla strips and toppings right before serving so they stay crisp and fresh.

FAQs

Can I make this Chicken Tortilla Soup with Black Beans Recipe in a slow cooker?

Absolutely! You can sauté the veggies and spices first, then transfer everything—including shredded chicken, beans, tomatoes, and liquids—to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add tortillas near the end to keep their texture fresh.
What can I use instead of cornmeal or masa?

If you don’t have cornmeal or masa on hand, you can use a small amount of finely ground corn flour or even a cornstarch slurry to thicken the soup, though it won’t have quite the same flavor. Just add it gradually to avoid clumps.
Can I prepare this soup vegetarian?

Yes! Skip the chicken and use vegetable stock instead. You can add extra beans or vegetables like sweet corn, zucchini, or mushrooms to keep the soup hearty and flavorful.
How spicy is this soup?

This recipe has a mild to moderate heat from the chili powder and Rotel tomatoes with green chilies, but you can adjust the spice level easily by adding more chili powder or fresh jalapeños if you like it hotter.

Final Thoughts

This Chicken Tortilla Soup with Black Beans Recipe has truly become a family favorite for me—it’s the kind of meal that feels like a big warm hug on a busy day. It’s not only comforting and delicious but also flexible enough to make your own based on what you have. Once you try it, I bet you’ll find yourself making it over and over, too. Go ahead and give it a whirl—you’re going to love every spoonful as much as I do!