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My Chicken Rice and Black Bean Tortilla Soup is a family favorite that is full of flavor and easy enough you can have it on the table in about 30 minutes! | Recipe at MealPlanningMagic.com
Brenda Thompson

Chicken, Rice and Black Bean Tortilla Soup

5 from 1 vote
My Chicken Rice and Black Bean Tortilla Soup is a family favorite that is full of flavor and easy enough you can have it on the table in about 30 minutes!

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 457
Ingredients Method

Ingredients
  

  • ½ cup green onions
  • 1 tablespoon olive oil
  • 6 cups low-sodium chicken broth
  • 10 ounces canned diced tomatoes with green chilies undrained
  • 1 small fresh jalapeno finely diced
  • 2 cups cooked chicken cubed
  • 14.5 ounces canned black beans drained and rinsed
  • 1 cup frozen corn kernels uncooked
  • 1 cups rice uncooked (white converted or brown works best)
  • 2 cups water
  • 1 tablespoon lime juice
  • 2 cups shredded mozzarella cheese
  • Tortilla chips
  • Sliced avocados optional
  • Salt and pepper to taste.

Method
 

  1. In Dutch oven or large saucepan, sauté onion in oil over medium heat. Add chicken broth, tomatoes with green chilies, chopped green chilies, chicken or turkey breast, beans, corn and rice. Cover and simmer for 20 minutes. Stir in lime juice. Just before serving, pour into soup bowls; top with tortilla chips and shredded mozzarella cheese and optional avocado. Makes 4-6 servings.