Black Bean Tortilla Chip 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:

• 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.

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.