Black Bean Chicken Tortilla Soup

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by | Read time: 2 minutes

When dinnertime rolls around, how often do you wish you already had a nice meal simmering on the stove? Slow cookers are helpful solutions for that sort of thing, but mornings are busy and hectic, and you usually don’t have enough time to make breakfast, let alone get a head start on dinner. Still, you find yourself hoping for a meal that prepares itself come evening. Until dinner prep becomes totally automated, Bob’s Red Mill convenient soup mixes have your back. After minor sautéing, you’ll toss a blend of black beans, black-eyed peas, navy beans and pearled barley into the pot and let it cook while you sit and relax… or, more realistically, start on your evening chores. At least there’s a delicious meal ready for you!

Chicken & black bean soup in white bowl with cheese and lime wedge



1 cup Bob’s Red Mill Bountiful Black Bean Soup Mix, rinsed and drained
1 cup cooked and shredded chicken (can omit or use meatless alternative)
2 Roma tomatoes, diced
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
1/2 jalapeño, diced
2 garlic cloves, diced
1/2 tsp. cumin
1/4 tsp. dried oregano
1/4 tsp. ground cayenne
6 cups vegetable or chicken stock
2 Tbsp. oil
4 cilantro sprigs (stems included)
Salt, to taste

Tortilla Strips

Corn tortillas, sliced into 1/4-inch thick strips
Sea salt

Toppings (optional)

Shredded cheese
Lime wedges
Hot sauce
Sour cream (or vegan alternative)


  1. In a large pot over medium heat, add oil. Cook onion, celery and carrots for 5-7 or until soft. Add jalapeño, garlic, cumin, oregano and cayenne and cook for about 1 minute.
  2. Add stock, soup mix and cilantro. Bring to boil and reduce to simmer and cook covered for about 1-1/2 hours or until beans are tender. Add more liquid if needed.
  3. Meanwhile, prepare tortilla strips. Heat a heavy pan to 365 degrees F and add oil. Add a fourth of the strips and fry for about 3 minutes or until golden brown. Remove and place on paper towels to drain excess oil. Season with salt. Repeat until all tortilla slices have been fried.
  4. When soup is finished cooking, remove cilantro stems and add tomatoes and chicken or alternative. Season to taste.
  5. Serve in four bowls, topped with tortilla strips and desired toppings.