Leftover tortilla chips from yesterday’s festivities? Maybe just some crumbs in the bottom of the bag? This tortilla soup is the perfect way to use them up! Tender chicken, creamy black beans, pops of corn + fresh peppers in a silky broth finished with all the toppings. Comes together in less than 30 minutes + super easy to make! You’re going to wish you had more leftover chips!

INGREDIENTS – serves 4

2T olive oil
1/2 red onion, chopped
1/2 poblano, chopped
1/2 bell pepper, chopped (I used yellow but any color will work)
2 garlic cloves, minced
1t cumin
1/2t chili powder
Pinch of red pepper flakes, to taste
1 can diced tomatoes (fire roasted is a plus)
4c broth or water
1/2t salt
1/4t pepper
1/2c tortilla chips, crushed (bottom of the bag chips or 2 small corn tortillas torn up)
1c cooked chicken, shredded or chopped
1 1/2c or 1 can black beans, rinsed
1/2c corn (fresh or frozen)
1/2 lime, juiced

Toppings: cheddar/jack/cotija cheese, green onion, tortilla chips, lime wedges


Bring a dutch oven or large pot to med-high heat. Saute onion, poblano + bell pepper in olive oil + a small pinch of salt for 2-3 minutes, stirring occasionally. Add garlic, cumin, chili powder + red pepper flakes stir until fragrant then pour in the tomatoes, broth, salt + pepper. Bring to a simmer then scoop about 2c into a blender with the tortilla chips. Blend until smooth then pour back into the pot. Add the chicken, black beans + corn and bring back to a simmer. Squeeze in the lime juice right before serving then top with all of your favorites.


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