Black Bean Tortilla Soup - My Bizzy Kitchen

Black Bean Tortilla Soup – My Bizzy Kitchen

I love TimeHop.  It basically pulls pictures from social media on the same day one year ago, two years ago, etc.  Look what popped up yesterday!

My Mom, Aunt Martha and cousin Karen went to Key west in February of 2015.  Just a few months after my husband died and this trip was good for my soul.  We walked by this drag queen venue, and this woman was standing outside trying to get people to go inside.  When Mom walked by I said “can I take a picture of you with my Mom?”  She said “sure, for $20!”  Best $20 ever spent 😀

I was so bummed because I forgot out restaurant leftovers at work last Friday.  I need to do a recap of that restaurant – Maple and Ash – best dinner, like literally one of the top 5 restaurant experiences of my life.  So doesn’t everyone have filet mignon and chimichurri sauce for breakfast on a Monday?

Jenn and I walked Macy’s because she thought it was chilly.  It was 39 degrees – oh well!  She’s doing a “no spend” February meaning not spending money on stupid shit.  She must have picked up 20 things, but managed to walk away without buying anything.  I just don’t bring my wallet 😀

I meal prepped chicken breasts over the weekend.  Biggest tip I can give you when meal prepping for later in the week is to undercook your meat.  I cooked this chicken about 75% of the way through, and it took only 3 minutes in the microwave to finish cooking it.  See how juicy it is!

I was busy in my kitchen per usual this weekend.  I love soup.  Like a lot.  In fact I haven’t even categorized all the soup recipes on my blog yet, but last count – I have 130 soup recipes.  I know!  So crazy.  You can browse them here.

I am doing my pantry/fridge/freezer challenge using up what I have, and as soon as I wrote everything down, the first thing that jumped out at me was “tortilla soup!”  Except I had like 6 cans of black beans, so decided to make the base of this soup with black beans to thicken it up.


Black Bean Tortilla Soup

A great way to use up pantry items – tortilla soup!  Except I had 6 cans of black beans so made the base of this soup black beans – so delicious!

  • Author: Biz
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 4, two cup servings 1x



  • 8 cups chicken broth
  • 2 cans black beans, rinsed
  • 1 can fat free refried beans
  • 1 15 ounce can diced tomatoes
  • 1 chipotle pepper (or to taste)
  • 1 can drained corn
  • 4 corn tortillas, chopped
  • 1 package taco seasoning
  • 2 cups cooked chicken breast, shredded

Garnishes:  radish, sliced jalapeno, cheese, tortilla strips



Put the chicken broth through adobo pepper and using a stick blender, puree the soup.  Add in remaining ingredients and simmer for 20 minutes.  That’s it.  In 20 minutes the corn tortillas will soften and thicken up the soup.  


On team purple and blue, each 2 cup serving is 1 point.  On green it is 3 points for the chicken.

And if you were my neighbor, I would have packed up the rest of this soup and given it to you, like I did my neighbors Brett and Amy 😀

This soup is so delicious, easy and great for meal prep.  I saved two servings for myself before giving the rest away.   It will be perfect for lunch today in anticipation of a snow storm.  Where we can get a dusting or up to 12 inches.  Gah.

Happy Tuesday friends – make it a great day!

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