Chicken or Mushroom Tortilla Soup
Warm up with a hearty bowl of Chicken or Mushroom Tortilla Soup, a versatile and comforting dish that brings bold flavors to your table. This recipe allows you to choose between tender shredded chicken or earthy cremini mushrooms as the star ingredient, making it perfect for both meat lovers and vegetarians. Simmered in a smoky, spiced tomato broth with wholesome additions like black beans, corn, and a hint of lime, this soup is layered with vibrant flavors. Crispy homemade tortilla strips add the perfect crunch on top, while fresh cilantro, creamy avocado, and optional shredded cheese elevate every spoonful. Ready in just 45 minutes, this easy, soul-soothing soup is a go-to for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 15-ounce can diced tomatoes (fire-roasted preferred)
- 4 cups chicken broth or vegetable broth
- 2 cups shredded cooked chicken or sliced cremini mushrooms
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 15-ounce can black beans, rinsed and drained
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 4 corn tortillas, cut into strips
- 0.5 cup vegetable oil (for frying tortillas)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
- 0.5 cup shredded cheese (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, and jalapeño (if using), and sauté for 3-5 minutes until softened and fragrant.
Stir in the ground cumin, chili powder, and smoked paprika, and cook for an additional 1 minute to bloom the spices.
Pour in the can of diced tomatoes and broth, then bring to a simmer.
If using chicken, add the shredded chicken; if using mushrooms, add the sliced cremini mushrooms. Stir to combine.
Add the corn kernels and black beans to the pot. Let the soup simmer for 10 minutes, stirring occasionally.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
While the soup is simmering, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium-high heat.
Fry the tortilla strips in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on a paper towel-lined plate.
Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, diced avocado, and shredded cheese if desired.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 8.4 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1142 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.
