Absolute Best Chicken Tortilla Soup Ever
Get ready to cozy up with the *Absolute Best Chicken Tortilla Soup Ever*, a soul-warming, flavor-packed recipe that's perfect for any season. This hearty soup combines tender shredded chicken, sweet corn, and protein-rich black beans in a savory, spice-infused broth made with aromatic cumin, smoky paprika, and tangy tomato paste. A medley of fresh toppings, including creamy avocado, crunchy tortilla strips, and shredded cheese, adds the perfect finishing touch to every bowl. With just 15 minutes of prep and 30 minutes of cooking time, this easy chicken tortilla soup is a quick, one-pot meal for busy weeknights or relaxed weekends. Serve it with a squeeze of fresh lime juice and a sprinkle of cilantro for a vibrant burst of flavor that's sure to impress. Bursting with zesty Tex-Mex vibes and loaded with simple, wholesome ingredients, this recipe delivers comfort and deliciousness in every spoonful!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 small Jalapeño, seeded and minced
- 2 teaspoons Ground cumin
- 1.5 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 14 ounces Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 6 cups Chicken broth
- 3 cups Cooked chicken, shredded
- 1 cup Frozen corn
- 15 ounces Black beans, drained and rinsed
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh lime juice
- 1 cup Tortilla strips (store-bought or homemade)
- 1 large Avocado, diced
- 2 tablespoons Cilantro, chopped
- 0.5 cup Shredded cheese (cheddar or Monterey Jack)
Instructions
Heat olive oil over medium heat in a large pot or Dutch oven.
Add diced onion, minced garlic, red bell pepper, and jalapeño. Sauté for 5-7 minutes until vegetables are softened and fragrant.
Stir in cumin, chili powder, and smoked paprika. Cook for another minute to toast the spices.
Add the diced tomatoes (with their juices) and tomato paste. Stir to combine.
Pour in the chicken broth, bring the mixture to a boil, and then lower the heat to simmer.
Stir in the shredded cooked chicken, frozen corn, and black beans. Let simmer for 15-20 minutes to allow flavors to meld together.
Season with salt and ground black pepper to taste. Add fresh lime juice just before serving.
To serve, ladle soup into bowls and top with crispy tortilla strips, diced avocado, chopped cilantro, and shredded cheese as desired. Enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 7.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
