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Chicken Black Bean Tortilla Soup

December 8, 2011

Again with the Pinterest–I’m seeing so many inspiring recipes to make! I saw this soup on my feed, clicked on it, and was sent to for the recipe. Fifteen minutes later, I was eating soup. I added chicken to mine (leftover from this recipe)–I highly recommend adding in the chicken.

Find Martha’s recipe here, or below.


olive oil

4 garlic cloves, minced

chili powder

2 cans, 14oz, diced tomatoes

2 cans, 15oz, black beans, rinsed

1 can, 14oz, chicken broth

1 bag, 10oz, frozen corn

1 cup water

1-2 cups cooked chicken, diced

salt & pepper

tortilla chips

1 lime

Drizzle some olive oil in your soup pot and cook the garlic for 1 minute. Season with chili powder. Add the tomatoes (with the juice), beans, broth, corn, chicken pieces and water. Season with salt and pepper.

Bring the soup to a boil, then reduce to a simmer for another 5 minutes.

When ready to serve, crush a handful of tortilla chips and put in the bottom of the soup bowl. Ladle the hot soup over the tortilla chips and serve with lime wedges.

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