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Black Bean Tortilla Soup

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Black Bean Tortilla Soup

4.3 from 3 votes
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Course: Soup
Cuisine: American
Keyword: Black Bean Tortilla Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 427kcal


  • 1 tablespoon olive oil
  • 1 pound chicken breast
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 medium onion
  • 1 clove garlic
  • 3/4 teaspoon cumin, ground
  • 1/2 teaspoon coriander
  • 4 cup chicken broth, low-sodium
  • 1 cup water
  • 1 cup corn, frozen
  • 15 ounce black beans, canned
  • 1 medium lime
  • 1/2 cup cilantro

Serve With

  • 6 ounce tortilla chips
  • 3 medium mango


  • In a 6-quart saucepot, heat oil on medium-high until hot.
  • Chop chicken into bite-size pieces and season with salt and pepper to taste. Add to hot oil and cook until lightly browned, stirring occasionally. Remove with a slotted spoon and add to a large bowl; set aside.
  • Chop onion and mince garlic; add to saucepan. Cook on medium for 10 minutes or until lightly browned and tender, stirring occasionally.
  • Stir in cumin and coriander; cook 1 minute. Add broth and water, then cover and heat to boiling.
  • Return chicken (along with any juices in the bowl) to the saucepot; stir in frozen corn and drained and rinsed black beans. Heat to boiling on medium-high, then reduce heat to medium-low and simmer, uncovered, 10 minutes to allow the flavors to blend.
  • Stir in fresh-squeezed lime juice and cilantro.
  • Serve soup topped with crushed tortilla chips; serve mango on the side.
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Calories: 427kcal | Carbohydrates: 56g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 498mg | Fiber: 9g | Sugar: 17g

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