Black Bean Chicken Tortilla Soup

Submission by: Barry Najaka

Cook’s Note: My recipe for Black Bean Chicken Tortilla Soup is made with store-bought rotisserie chicken and Jack Rabbit Brand beans to ensure quality and convenience. I do not add salt as canned broth and tomato products contain adequate salt flavor. Please enjoy this recipe and share it with family and friends.

SERVES: Approximately 4



  • ¾ c. Jack Rabbit Black Beans
  • 1 T. canola oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 poblano pepper, diced
  • 4 jalapeno peppers, sliced into wheels
  • 2 c. zucchini, sliced into half moons
  • 35 oz. can peeled pear shaped tomatoes with juice, squeezed
  • 32 oz. carton reduced sodium chicken broth
  • 1 rotisserie chicken, deboned and cut into bite sized pieces
  • 1 lb. frozen corn
  • 1 T. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. cayenne pepper
  • 1 tsp. freshly ground black pepper
  • 1 bunch green onions, thinly sliced, for garnish
  • 1 c. cheddar cheese, shredded, for garnish
  • 1 c. fat free plain Greek yogurt, for garnish
  • Tortilla chips, broken, for garnish



  • To prepare the beans: Presoak and cook as directed.
  • In large stock pot over high heat, add oil. Sauté onion, bell, poblano and jalapeno peppers until softened, about 5 minutes.
  • Add zucchini and sauté a minute longer.
  • Add tomatoes, broth, chicken, beans and corn stirring gently.
  • Add in chili powder, cumin, coriander, cayenne and black pepper. Lower heat and simmer for 20 minutes.
  • Serve in bowls and garnish with Greek yogurt, shredded cheddar cheese, green onions and Tortilla chips.


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