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You are here: Home / Recipes / Chicken and Poultry / Chicken Tortilla Soup with Black Bean Salsa

Chicken Tortilla Soup with Black Bean Salsa

November 26, 2019 31 Comments

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top view of turkey tortilla soup with toppings
Turkey Tortilla Soup with Black Bean Salsa is not your typical turkey leftover dish.  This soup packs a lot of flavors and can be made in 30 minutes!
 
top view of turkey tortilla soup with toppings
 
 
This soup isn’t just for leftover turkey.  It’s so good you’ll want to make it all year.  The turkey can be easily substituted with a rotisserie chicken or cooked veggies.  
 
blue and white bowl with turkey tortilla soup with toppings
 
Whatever you do, don’t skip the black bean salsa.  It adds a lot of flavors to the tortilla soup and is best made 30-60 minutes prior to serving.

Black Bean Salsa

black beans, tomatoes, red onion and cilantro in a white bowl1
hand sprinkling salt over black bean salsa3
lime squeezing over bowl of bean salsa2
Black bean salsa in white bowl4
  1. Rinse and drain the black beans and add to a medium-size bowl.  Add diced tomatoes, red onion, jalapeno, and cilantro.
  2. Add a squeeze of fresh lime juice.
  3. Stir all of the salsa ingredients together and add salt to taste.
  4. Set aside while making the tortilla soup so the flavors and blend together.

Easy 30 minute Turkey Tortilla Soup

Onions and garlic sauteeing in a pot1
chicken stock, tomatoes, spices added to tortilla onions3
Ladle of soup over blender container5
Cut tortillas mixed in with onion and garlic in pot2
simmering tortilla soup in large pot4
Blended tortilla soup6
  1. In a large pot add 2 tablespoons of oil, roughly chopped onion and garlic.  Sautee for about 3 minutes or until the onions begin to soften.
  2. Add chopped tortillas and cook until the tortillas begin to soften.
  3. Add chicken broth, tomato and green chiles, cumin, coriander, oregano (Mexican is best), and cayenne pepper.
  4. Bring to a boil and simmer for about 5-10 minutes.
  5. Take the pan off the heat and let mixture cool for about 5 minutes.  Ladle the soup mixture into the blender.  You might have to work in batches depending on the size of your blender.   
  6. Blend until completely smooth then pour back into the same pot. 

Finishing the Tortilla Soup

blended tortilla soup pouring into pot1
Grated jack cheese added to tortilla soup3
chicken, corn, and cream added to blended tortilla soup2
hand squeezing lime over tortilla soup4
  1. Return the blended mixture back to the pot and reheat if necessary.  Bring the soup back to a low simmer to allow the tortillas to cook and slightly thicken the soup.
  2. Add cooked turkey, corn, and cream.  Gently stir.  Stirring too much after adding the turkey will cause the meat to fall apart and become shredded.  
  3. Add shredded jack cheese and gently stir just until combined.
  4. Finish with the juice of one lime.  Salt and pepper to taste.  Serve with black bean salsa, tortilla strips and sliced avocado.

How to Make Homemade Tortilla Strips

Corn tortillas cut in half on a cutting board1
Frying tortilla strips on hot oil3
Corn tortillas cut into strips on a cutting board2
Fried tortilla strips on a paper towel lined plate4
  1. Cut corn tortillas in half.
  2. Slice into thin strips.
  3. Fry in a 1/2-inch of oil that has been heated to 350 degrees for just a few minutes
  4. Remove the tortilla strips from the hot oil and drain on an absorbent paper towel.  Serve on top of hot tortilla soup

 

 
Overhead shot of turkey tortilla soup topped with avocado, black bean salsa, and tortilla strips
 
Serve Turkey Tortilla Soup hot topped with black bean salsa, fresh avocado slices, tortilla strips, and a dollop of sour cream.  😋
 
Overhead shot of turkey tortilla soup topped with avocado, black bean salsa, and tortilla strips
4.84 from 6 votes
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Chicken Tortilla Soup with Black Bean Salsa

 Turkey Tortilla Soup with Black Bean Salsa is not your typical turkey leftover dish.  This soup packs a lot of flavors and can be made in 30 minutes!

Course Dinner, lunch, Main Course
Cuisine American, Mexican
Keyword black bean salsa, Tortilla soup, turkey tortilla soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 372 kcal
Author Janet Barton

Ingredients

Black Bean Salsa

  • 1 15 oz can black beans drained and rinsed
  • 1 cup tomatoes seeded, diced
  • 1/2 cup red onion diced
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons jalapeno seeded and chopped
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste

Turkey Tortilla Soup

  • 2 tablespoons olive oil
  • 1 1/2 cups onions roughly chopped
  • 2 tablespoons garlic minced
  • 3 corn tortillas 6-inch size, cut into 1-inch pieces
  • 1 10.5 oz can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne or to taste
  • 2 cups cooked chicken or turkey shredded or cubed
  • 1 1/2 cups frozen corn kernels
  • 1/2 cup heavy cream
  • 1 cup Monterey Jack cheese shredded
  • 2 tablespoons lime juice
  • Salt and pepper
  • Black bean Salsa
  • Sour Cream
  • Tortilla strips

Instructions

Black Bean Salsa

  1. Combine all ingredients in a bowl, tossing well to coat.  Chill salsa until ready to serve. Makes 3 cups. 

Turkey Tortilla Soup

  1. Heat oil in a large saucepan over medium-high; add onions and garlic, and saute 3 minutes.  Stir in tortilla pieces and saute until they begin to soften.  Add tomatoes, broth, and spices, and bring to a boil.  Remove from heat; let cool 5 minutes, then puree the soup in batches in a blender or food processor until smooth. Return soup to pot.

  2. Add Turkey, corn and cream.  Bring to a boil and simmer 5 minutes, or until beginning to thicken.  Reduce heat to medium, sprinkle in cheese, and stir until melted.  Add lime juice and season with salt and pepper to taste.  Serve with salsa, sour cream and crispy tortilla strips.

Recipe Notes

  • Make black bean salsa before making the soup.  This way the flavors have a chance to blend together.
  • Caution! Be very careful blending hot soup. It's best to puree in small batches.  Do NOT put the lid on the blend completely.  Leave some air space and cover top with a towel.  This will allow steam to escape without causing the lid to pop off and cause potential burns. 
  • Refrigerate leftovers.  
Nutrition Facts
Chicken Tortilla Soup with Black Bean Salsa
Amount Per Serving
Calories 372 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g50%
Cholesterol 79mg26%
Sodium 731mg30%
Potassium 574mg16%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 4g4%
Protein 21g42%
Vitamin A 831IU17%
Vitamin C 31mg38%
Calcium 209mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Chicken and Poultry, Entrées, Soups Tagged With: black bean salsa, black beans, left over turkey, Soups, tortilla soup

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Reader Interactions

Comments

  1. Kaylyn Baldwin says

    February 3, 2020 at 4:57 am

    5 stars
    I have never tried a recipe of yours that i haven’t absolutely loved, but this one was so wonderful and unique! My husband often requests this soup all the time now!

    Reply
    • Janet Barton says

      February 5, 2020 at 11:50 pm

      Thank you so much. You have just made my day.

      Reply
  2. Barb says

    January 15, 2020 at 2:43 am

    I’ve never posted a recipe review on any website but after making this soup tonight i had to comment. It is delicious! It will be made again and again! My husband and i both loved it.

    Reply
    • Janet Barton says

      January 23, 2020 at 9:42 pm

      Why thank you! I’m thrilled you loved the soup. It’s a family favorite around my house.

      Reply
  3. Dawn says

    February 27, 2014 at 2:07 am

    Great flavor! I substituted pinto beans for the corn and served with corn tortilla and jack cheese quesadillas. It was a hit!

    Reply
    • Janet Barton says

      March 3, 2014 at 5:22 am

      Yum 🙂

      Reply
  4. GrainCrazy says

    December 8, 2013 at 4:11 am

    Looks fantastic! Yum!

    Reply
  5. The Krutsch Family says

    November 23, 2013 at 1:22 pm

    I just wanted you to know that your recipe got us first place and we won a trophy! Thank you! Everyone raved about it.

    Reply
    • Janet Barton says

      November 23, 2013 at 4:46 pm

      Wahoo! Congratulations. You much have really nailed it. Todd Blood just lives down the street from me. That's so nice of him to tell you about my blog. Great family. I'll tell him hello for you. Thanks for sharing your success.

      Reply
  6. The Krutsch Family says

    November 19, 2013 at 12:03 am

    This is mine and my husband favorite soup! We are doing a soup cook off and I am going to use this recipe. I am in it to win it. :). what do you think is your most popular soup on your blog?

    Reply
    • Janet Barton says

      November 19, 2013 at 8:08 pm

      You have great taste! This is probably the most pinned soup recipe. my husband loves this soup as well. Good luck on the contest. I think it's a winner!

      Reply
    • The Krutsch Family says

      November 21, 2013 at 2:39 pm

      I will have to let you know the results! I can't normally get my husband to eat soup but this does the trick. I feel confident it will do pretty well. Thanks for the recipe and all your others as well. I love following your blog. I got your name from Dr. Blood. 🙂 I used to work with him. When you see him next tell him Erika from Alta View says hi. We've moved so I've lost contact with him.

      Reply
  7. Anonymous says

    November 4, 2013 at 1:56 am

    I'm gonna try this this week!!
    Can't wait… so excited! 🙂

    Reply
    • Janet Barton says

      November 8, 2013 at 4:32 am

      Please let me know what you think about the soup. I hope you love it.

      Reply
  8. Reyna says

    January 11, 2013 at 11:10 pm

    I need you to understand how much I love this soup. Of course I knew it would be good because YOU made it, but what I did not expect was how much my whole family loved it. I have 5 kids under the age of 7, so there's a reeeeeally good chance at least one of my kids won't like whatever I've made for dinner. But this soup….this glorious soup was loved by ALL. Even my 5 year old who somehow lives on peanut butter and unicorn tears ate TWO bowls. So, seriously…I couldn't love this soup more if I tried. While they ate theirs with cheese and tortilla strips, I got to hoard the black bean salsa all to myself. Perfection. Thank you.

    Reply
    • Janet@simplysogood says

      January 12, 2013 at 12:23 am

      Once again, I thank you for such a kind comment. I LOVE that your kids will eat it. My daughter has 3 children that live off cereal. They will eat the cream chicken noodle soup, but that's about it. I'll have to suggest this recipe to her. Thanks again for your comment.

      Reply
  9. Kristine says

    October 6, 2012 at 1:29 am

    Found this on Pinterest. Can't wait to try! Get step by step directions!

    Reply
    • Janet@simplysogood says

      October 6, 2012 at 3:41 am

      I'm so glad you found me on Pinterest. I hope you come back.

      Reply
  10. Anonymous says

    September 29, 2012 at 7:56 pm

    Hello, I found your blog through the crusty bread pin on pinterest. I have made that breaed 4 times now, it turns out spectacular everytime! I just made this soup last night with the black bean salsa, it is so good, and so flavorful!! I love your blog, and all of your photography. I love your step by step photos as well. You do such a lovely job! Thanks for all the awesome recipes!

    Reply
    • Janet@simplysogood says

      October 1, 2012 at 4:33 am

      What a kind comment. Thank you so much. I hope you will keep coming back.

      Reply
  11. Pam says

    September 6, 2012 at 11:13 pm

    This soup was wonderful! Wasn't quite sure about the black bean salsa but the taste of it in this soup is unbelievable. Thanks for sharing this recipe!

    Reply
    • Janet@simplysogood says

      September 10, 2012 at 7:15 pm

      The black bean salsa is my favorite part. I so glad you liked the soup. Thank you for commenting.

      Reply
  12. Janet@simplysogood says

    November 16, 2011 at 5:50 am

    That salsa is addicting. You just always boost my confidence level. You are such a dear friend. We really should start running again someday.

    Reply
  13. runSUErun says

    November 15, 2011 at 9:14 pm

    Oh my Janet, I thought heaven began with your Chicken Noodle Soup, but after making this bad boy today, I'm undecided. This soup is absolutely divine. D I V I N E! I didn't have any corn tortillas and so I used a nice handful of Tostitos corn chips- worked GREAT! Your spice blend is out of this world. And I'm honestly hoping there will be some salsa left when Jim gets home!!!

    Reply
  14. Janet@simplysogood says

    November 14, 2011 at 3:24 am

    Thanks, Marta. I hope they enjoy the soup.

    Reply
  15. Marta says

    November 13, 2011 at 11:30 am

    YUM! Sounds really good, I’m definitely including this on the menu for my family!

    Reply
  16. Janet@simplysogood says

    November 7, 2011 at 12:13 am

    Ummm…no. If I were to celebrate the fact that you were in Spain, I would have made Paella.

    Reply
  17. Amanda and Chase England says

    November 6, 2011 at 2:04 am

    Yum, can't wait to try it!

    Reply
  18. Anonymous says

    November 6, 2011 at 12:00 am

    oh my god! this looks delishhhhh

    becky

    Reply
  19. Tiffany Ann says

    November 4, 2011 at 5:48 pm

    Ooh, Yum! Did you blog this to celebrate the fact that your daughter is in Spain???

    Reply
  20. Aarthi says

    November 4, 2011 at 2:52 pm

    YUM YUM.Totally awesome…Thanks for the recipe dear.will try soon..

    My Blog
    http://yummytummy-aarthi.blogspot.com/

    Reply
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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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