Tortilla Soup With Black Beans Recipes

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TORTILLA SOUP WITH BLACK BEANS



Tortilla Soup with Black Beans image

Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 10

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

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.

Nutrition Facts : Calories 277 g, Fat 6 g, Fiber 8 g, Protein 13 g

EASY VEGETARIAN BLACK BEAN TORTILLA SOUP



Easy Vegetarian Black Bean Tortilla Soup image

Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it creamy by mashing the beans.

Provided by eneal1081

Categories     Stocks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 medium yellow onion, diced
2 tablespoons vegetable oil
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can ro-tel diced tomatoes and green chilies
1 (14 ounce) can vegetable broth
1 (15 ounce) can corn
1 teaspoon garlic salt
2 teaspoons chili powder
1/2 teaspoon ground cumin
4 tablespoons sour cream (optional)
1 tablespoon fresh cilantro (optional)

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.

BLACK BEAN TORTILLA SOUP



Black Bean Tortilla Soup image

I found this in the January 2009 Good Housekeeping. I cooked chicken thighs to make homemade broth so I'd have more chicken broth for other recipes instead of using reduced-sodium chicken broth, and I didn't have poblano chilies so I used jalapenos. I had black beans already cooked in the freezer so I didn't use canned. The cilantro and lime juice make the recipe very flavorful...the soup would be bland without them. There are other recipes for Black Bean Tortilla Soup posted, but this one is another variation. Hearty and filling...

Provided by AmyZoe

Categories     Stocks

Time 1h

Yield 11 cups, 8 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 1/2 lbs chicken thighs (boneless, skinless, and cut into 1/2 inch wide strips)
salt
1 large onion, chopped (12 ounces)
2 medium poblano chiles (3 ounces each, seeded and chopped)
2 garlic cloves, crushed with press
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
32 ounces reduced-sodium chicken broth (4 cups)
2 cups water
1 cup frozen corn kernels
15 -19 ounces black beans (rinsed and drained)
1/4 cup fresh lime juice
1/4 cup loosely packed fresh cilantro leaves, chopped
2 cups coarsely broken tortilla 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.

Nutrition Facts : Calories 320.2, Fat 16, SaturatedFat 4.3, Cholesterol 71.6, Sodium 104, Carbohydrate 22.7, Fiber 5.7, Sugar 1.7, Protein 22.9

TORTILLA SOUP WITH BLACK BEANS AND CORN



Tortilla Soup With Black Beans and Corn image

Simple and made with pantry staples. A Great homemade last minute meal. Also a good way to use up the bottom of the bag crushed tortilla chips.

Provided by Ambervim

Categories     Low Cholesterol

Time 25m

Yield 12 cups

Number Of Ingredients 12

1 tablespoon olive oil
4 teaspoons garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
29 ounces tomatoes, diced in juice (2 cans)
30 ounces black beans, rinsed and drained (2 cans or cooked from dry)
15 ounces chicken stock
10 ounces corn kernels (frozen good)
coarse salt
pepper
1 cup tortilla chips, crushed (plus some for serving if you want)
1 tablespoon lime juice (plus wedges to serve is nice)

Steps:

  • Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
  • Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
  • Season with salt and pepper.
  • Bring to a boil, reduce to simmer.
  • Add tortilla chips and cook until softened, about 2 minutes.
  • Remove from heat and stir in lime juice.
  • Season again with salt and pepper as needed.
  • Serve with lime wedges and tortilla chips.

Nutrition Facts : Calories 136.8, Fat 2.7, SaturatedFat 0.5, Cholesterol 1.1, Sodium 68.5, Carbohydrate 23, Fiber 6.1, Sugar 2.5, Protein 7

HEARTY CHICKEN TORTILLA SOUP WITH BEANS



Hearty Chicken Tortilla Soup with Beans image

This filling chicken tortilla soup will leave bellies full and happy, and is boyfriend-approved. For a spicier soup add a diced jalapeno to the onions, or a 1/2 teaspoon cayenne pepper. Garnish soup with shredded jack cheese, avocado, cilantro, lime slices, and crispy tortilla strips if desired.

Provided by Kristen Bailey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 17

4 cups water
2 teaspoons salt
3 bone-in skinless chicken breast halves
2 tablespoons olive oil
1 small onion, minced
1 green bell pepper, minced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Great Northern beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can chopped green chile peppers
2 teaspoons chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
salt to taste
1 cup frozen corn

Steps:

  • Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.
  • Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
  • Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.
  • Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 30.5 g, Cholesterol 50 mg, Fat 6.4 g, Fiber 8.1 g, Protein 27.7 g, SaturatedFat 1.4 g, Sodium 1219.7 mg, Sugar 3.6 g

TORTILLA AND BEAN SOUP



Tortilla and Bean Soup image

Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.

Provided by Margie C.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

6 cups water
4 skinless, boneless chicken breasts
1 onion, chopped
1 (15 ounce) can kidney beans
1 (15 ounce) can ranch-style beans
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white hominy
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

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.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 29.6 g, Cholesterol 22.8 mg, Fat 1.4 g, Fiber 8.6 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 1091.2 mg, Sugar 1.8 g

CROCKPOT BLACK BEAN TORTILLA SOUP



Crockpot Black Bean Tortilla Soup image

An easy vegetarian version of tortilla soup. I'm writing it here in its basic, mild form, but you can turn up the heat by adding tabasco, using a hot enchilada sauce, or throwing in some diced jalapeno or chipotle.

Provided by MN_SpiceHunter

Categories     Black Beans

Time 8h15m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can diced tomatoes with green chilies
8 ounces enchilada sauce
1 medium onion, chopped
1 garlic clove, minced
4 cups vegetable broth or 4 cups mock chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
10 ounces frozen corn
2 tablespoons cilantro, chopped
5 corn tortillas

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.

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