Quick weeknight chicken tortilla soup made with canned blacked beans, cooked chicken, and topped with store-bought tortilla chips.
Prepare the Soup: Heat olive oil in a large dutch oven or soup pot over high heat until the oil shimmers but doesn’t smoke. Add the green peppers and onions. Cook, stirring frequently, until green peppers are tender, about three minutes.
Add the garlic and chili powder. Stir and cook for an additional minute.
Add the tomatoes, black beans, and tomato paste. Stir to combine. Add the chicken broth and chicken bouillon base, if using.
Bring soup to a boil and then reduce heat and allow soup to simmer (bubbling occasionally) for 30 minutes. Stir in the chicken, cook for an additional 10 minutes.
Ladle soup into bowls. Serve with a handful of crushed tortilla chips and your favorite toppings.