MamaJo's Black Bean Tortilla Soup Close-Up

Plated, with cheese quesadillas.

Plated, with cheese quesadillas.

MamaJo’s Black Bean Tortilla Soup


  • 1 large pablano pepper, seeded, cut in 1in x 1/4 in strips
  • 4 green onions, chopped
  • 1 c (app) fresh cilantro, chopped
  • 2 T canola oil
  • 4 cups (app) natural chicken broth
  • 1 can black beans, rinsed
  • 1 can diced tomatoes and green chiles
  • 8 oz frozen corn
  • 1 bay leaf
  • 1/2 t cumin
  • 1/4 t salt
  • 1/4 t black pepper
  • 8 corn tortillas
  • spray oil (canola or olive)
  • sour cream
  • 2 avacados


  1. Add oil to large skillet, heat to medium.
  2. Add pepper and onion, saute until just tender.
  3. Turn off heat, add cilantro.
  4. Pour chicken broth in large sauce pot, set heat to med high.
  5. Add contents of skillet to broth.
  6. Add black beans, tomatoes, corn, and spices. Increase heat to high, bring to boil.
  7. Reduce heat to low, simmer at least 20 minutes, stirring occasionally.
  8. Cut tortillas into 1/2 in strips.
  9. Set oven to broil.
  10. Spray cookie sheet with spray oil.
  11. Place strips on cookie sheet, try not to overlap.
  12. Spray tortilla strips with spray oil, sprinkle with kosher salt.
  13. Cook in broiler until exposed sides are golden (just a minute or s0).
  14. Flip strips, brown other side.
  15. Garnish soup with tortilla strips, fresh diced avocado, and a small dollop of sour cream.