Aye Mami Chicken Tortilla Soup
Dive into a bowl of vibrant flavor with this 'Aye Mami Chicken Tortilla Soup,' a hearty and aromatic twist on a classic comfort dish. This one-pot wonder combines tender shredded chicken, smoky spices like paprika and cumin, and a medley of black beans, sweet corn, and juicy tomatoes, all simmered in a savory chicken broth. Topped with crispy homemade tortilla strips, creamy avocado, tangy lime wedges, and melted cheese, every bite delivers a fiesta of textures and tastes. Perfect for weeknight dinners or a cozy gathering, this soup is easy to make in just 50 minutes and serves up to six. Whether you’re seeking a flavorful meal or a nourishing option, this zesty tortilla soup will become a crowd favorite! Keywords: chicken tortilla soup recipe, homemade tortilla soup, easy comfort food, Mexican-inspired soup, weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped
- 2 chicken breasts, boneless and skinless
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes, canned
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 corn tortillas, sliced into thin strips
- 0.5 cup vegetable oil for frying
- 1 lime, cut into wedges
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 0.5 cup sour cream (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and chopped jalapeño. Sauté for 5-6 minutes, until softened and fragrant.
Place the chicken breasts into the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks. Set aside.
To the pot, add the diced tomatoes, black beans, frozen corn, smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir well to combine.
Return the shredded chicken to the pot and simmer for an additional 10 minutes to allow the flavors to meld.
While the soup simmers, heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels and set aside.
Stir the chopped cilantro into the soup just before serving.
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream if desired. Serve with lime wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.0 g | 291% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 17.8 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1228 mg | 94% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2845 mg | 61% | |
*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.
