This hearty Chicken Tortilla Soup with Black Beans is packed with vibrant flavors and satisfying textures, making it a perfect meal for any time of year. Loaded with colorful peppers, tender chicken, and fiber-rich black beans, it’s a comforting dish that’s as nutritious as it is delicious.
Want to make it vegan? No problem! Simply omit the chicken and let the black beans and vegetables shine as the stars of this dish. You can also add diced sweet potatoes or zucchini for extra heartiness. Swap the sour cream garnish for a dollop of plant-based yogurt or a drizzle of cashew cream, and you’ve got a soup everyone can enjoy.
For people with kidney disease, this soup is designed for people who do not need a low potassium diet. Because many of the ingredients are high in potassium, it’s difficult to make it a low potassium soup. Check out the notes for some instructions about how to limit the potassium some. If you have kidney disease or high blood pressure and don’t need to limit potassium, this soup is a great low-sodium and high-potassium option. Enjoy!
Dr. Blake’s Top Tip: Homemade tortilla strips are the ultimate garnish! Simply cut corn tortillas into strips, lightly coat them with olive oil, and bake until crispy. They add the perfect crunch and elevate this soup to restaurant-worthy status.
1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon ground cumin
2 14.5-ounce cans low sodium diced tomatoes
2 cups no sodium vegetable broth
1 15-ounce can low sodium black beans, drained and rinsed
Kosher salt and ground black pepper, to taste
1 pound cooked, shredded chicken breast
1 avocado, sliced, for garnish
Cilantro sprigs, leaves picked, for garnish
Sour cream, for garnish, optional
Lime wedges, for garnish
Homemade Tortillas Strips, for garnish, optional
1 Using a large pot over medium high heat, heat the olive oil. Saute the onion and peppers until softened, about 5 minutes. Add the garlic, chili powder, oregano and cumin and sauté for 3 minutes.
2 Add the diced tomatoes, vegetable broth and black beans, season with salt and pepper, reduce heat and simmer for 30 minutes, stirring occasionally. Add the chicken for the last five minutes of simmering.
3 To serve, ladle soup into bowls and top with avocado, cilantro and sour cream. Serve with lime wedges and Homemade Tortilla Strips.
This is a high potassium because of the tomatoes, beans, avocado and chicken. To lower the potassium, leave off the avocado and substitute an extra cup of broth for 1 of the cans of tomatoes.