Black Bean Tortilla Soup

Published: Dec 5, 2008

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James Baigrie

Yields:

Total Time:

1 hr

Cal/Serv:

240

This broth-based soup has three major players: black beans, golden browned chicken thighs, and spicy Mexican-style seasonings. And it's ready in just one hour!

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Ingredients

1 Tbsp. vegetable oil
1 1/2 lb. boneless, skinless chicken thighs
salt
1 large onion
2 medium poblano chiles
2 clove garlic
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1 carton reduced-sodium chicken broth
2 cups water
1 cup frozen corn kernels
1 can black beans
1/4 cup fresh lemon juice
1/4 cup loosely packed fresh cilantro leaves
2 cups coarsely broken tortilla chips

Directions

1. Step 1In 6-quart saucepot, 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.
2. Step 2After 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; cook 1 minute. Add broth and water; cover and heat to boiling.
3. Step 3Return chicken, and any juices in bowl, to saucepot; stir in frozen corn and black beans. Heat to boiling on medium-high; reduce heat to medium-low and simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and cilantro.
4. Step 4Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup. Makes about 11 cups.