Black Bean and Chicken Tortilla Soup
★ Issue CMSC·19–034 · Published 23 Sep 2019
beanbeansblack bean

Black Bean and Chicken Tortilla Soup.

Smoky black beans and shredded chicken build a soup that tastes like it came from someone who knows what they're doing

PREP 15 min
COOK 23 min
TOTAL 38m min
SERVES —  
HEAT hot
BLEND RATING 4.9 74 reviews · Free Range®
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You'll need
Large potCan opener

Smoky black beans and shredded chicken build a soup that tastes like it came from someone who knows what they're doing

Ingredients

FOR THE SOUP

  • 2 (32 ounce) Cartons chicken broth
  • 1 Can (14-1/2 ounces) crushed tomatoes, undrained
  • 1 Can (14-1/2 ounces) petite diced tomatoes, undrained
  • 1 Can (8 ounce) corn, drained
  • 1 Can (8 ounce) black beans, drained
  • 1 Cooked rotisserie chicken (2 breasts shredded)
  • 1/2 Red onion, chopped
  • 1 Clove garlic, minced
  • 2 Teaspoons Casa M Spice Co Uncontrolled Free Range
  • 1 Teaspoon Casa M Spice Co Chain Reaction
  • 1 Teaspoon ancho chili powder
  • 1 Teaspoon ground cumin
  • 1/2 Teaspoon dried oregano

FOR THE GARNISH

  • Minced fresh cilantro
  • Tortilla strips
  • Shredded Mexican cheese blend

Method

  1. 01

    Shred the chicken

    3 min

    Pull apart those rotisserie chicken breasts into bite-sized shreds while they're still warm — they'll break apart easier and stay tender.

  2. 02

    Build the base

    2 min

    Combine broth, both tomatoes (with their liquid), shredded chicken, onion, garlic, and both Casa M blends in a large saucepan. The crushed and diced tomatoes give you body and texture — don't skip either one.

  3. 03

    Bring to a boil

    8 min

    Crank the heat and let it come to a full rolling boil so the flavors marry and the spices bloom into the broth.

  4. 04

    Simmer covered

    20 min

    Drop the heat, cover the pan, and let it bubble gently for 20 minutes — this gives the Casa M spices time to settle into every spoonful without reducing your broth.

  5. 05

    Add the beans and corn

    3 min

    Stir in the drained corn and black beans, then cook for 3 more minutes just to warm them through and let them absorb some of that smoky broth.

  6. 06

    Serve with toppings

    Ladle into bowls and top each one with tortilla strips, cheese, and fresh cilantro — let people build their own so everybody gets exactly what they want.

From Mike's Notebook

01

Drain your canned beans and corn — the liquid dilutes the broth and mutes the spice blend.

02

Buy a rotisserie chicken same day; shred it while still warm so it separates cleanly.

03

Crush some tortilla chips into the bowl instead of croutons — they hold texture longer in broth.

Cooked It?

Tell us how it went.

DawnPalagruto

Looks delicious going to make it for my family thank you!