I thought the tortillas in chicken tortilla soup were the thickener. Maybe add some more.

I wouldn't used pureed black beans as the taste is so intense. I would use pureed canelli beans and add a can of rinsed black beans. A little lemon juice and garlic always helps chicken tortilla soup imo.

I have used black beans, garlic, lemon, tomatoes with chilies, chicken, corn, chicken, chicken broth and red and yellow bell pepper. I usually serve it with shredded cheddar, tortilla strips and sour cream. I have never put tortillas directly into the soup. Would I just cut the untoasted tortillas into the soup? I was so looking forward to this soup and Im bummed Im not happy with it.

I would research that before I did it.

Tortilla soup typically isn't thick. You could try pureeing to thicken it.

ETA: Here's a recipe that purees the soup and also uses tortilla chips.

http://www.onceuponachef.com/recipes/chicken-tortilla-soup.html

I could not think of the word in English.... , in German: sago.... then realized, it is the same. I have used sago to thicken soups and stuff.

I cut corn (not flour) tortillas into strips and add them to the soup about 10-15 minutes before its done. My SIL makes a taco soup that's good and it seems like she puts Fritos in (not on) hers ;)

Do you have corn meal? If you wanted the soup slightly more dense, you could take a scoop of the broth from your soup into a bowl, add some cornmeal and wisk until its softer, add it back to the soup. Depending on how much soup you made, you might start with a couple of tablespoons corn meal.

You could get a funny colored soup from pureed black beans ;)

Nicole is right, the easiest thing to do would be to make a cornstarch slurry and add it slowly.

Another vote for the cornstarch if you want a thickener as it won't change the taste of the soup.

I would also suggest cornstarch. Chinese soups are often thickened with cornstarch.

I use a bit of masa harina if thickening is needed--it is what is used to make corn tortillas. And definitely lime juice rather than lemon. I also prefer shredded pepper jack over cheddar, but that does not matter so much.

Another vote for cornstarch. That's what I use.

Thanks everyone. I have cornstarch so will give it a shot. The soup tastes good but is too thin for me.

Good Luck Satine, since the soup tastes good than definitely use the corn starch as I'd think anything else would change the flavor.

My chicken tortilla soup calls for tortillas cut into strips and sautéed in the beginning of the process when you saute onions. Then they are cooked with the rest of the soup. You could puree some white beans (maybe a half can) and add to the broth. That would thicken. But mine isn't very thick when finished either. I'll look up my recipe tonight. The corn starch is the only thing that won't significantly change the flavor. The beans really won't either but you might need a tiny bit more salt or seasoning.

I thicken with a little rice flour.

I use a bit of masa harina if thickening is needed--it is what is used to make corn tortillas.

That would be a great choice!

I use a bit of masa harina if thickening is needed--it is what is used to make corn tortillas.

Masa Harina is what I use to thicken green chile stew and it would add a slight taste of corn to your soup which would enhance it.

You could try adding a little potato flakes, add to desire thickness; However, I don't know how much this will shift the flavor.

yes I have used instant potatoes too. I forgot about that, but only in a chowder soup.