Cinco De Mayo Chicken Tortilla Soup
Celebrate the vibrant flavors of Mexico with this Cinco De Mayo Chicken Tortilla Soup, a one-pot wonder bursting with bold spices and fresh ingredients. This hearty, festive soup combines tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn in a zesty, cumin-spiced broth. The finishing touch? Crispy, golden tortilla strips fried to perfection and a medley of garnishes—creamy avocado, sharp cheddar cheese, tangy sour cream, and bright cilantro—that elevate each spoonful. Perfect for a cozy family dinner or a crowd-pleasing Cinco de Mayo celebration, this easy-to-make soup is ready in just an hour and serves up to six. Whether you’re hosting a party or simply craving a taste of Mexican comfort food, this chicken tortilla soup will be your new go-to recipe!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 1 Jalapeño, finely chopped
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 6 cups Chicken broth
- 1 15-ounce can Diced tomatoes (with juice)
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Frozen corn
- 3 cups Cooked shredded chicken
- 2 tablespoons Fresh lime juice
- 1 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 6 Corn tortillas, sliced into strips
- 1 cup Vegetable oil (for frying tortillas)
- 1 large Avocado, diced (for garnish)
- 1 cup Shredded cheddar cheese (for garnish)
- 1 cup Sour cream (for garnish)
Instructions
In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in minced garlic and chopped jalapeño, cooking for an additional minute until fragrant.
Add the cumin, chili powder, and smoked paprika. Stir well to coat the onion mixture in the spices.
Pour in the chicken broth and bring to a simmer. Add the diced tomatoes (with juice), black beans, frozen corn, and shredded chicken.
Season with salt and black pepper. Reduce heat to low and let the soup simmer for 25-30 minutes to allow flavors to meld together.
While the soup is simmering, heat vegetable oil in a frying pan over medium-high heat. Fry the tortilla strips in batches until crispy, about 1-2 minutes per batch. Remove and drain on a paper towel-lined plate.
Stir the lime juice and chopped cilantro into the soup. Taste and adjust seasoning if necessary.
Ladle the soup into bowls. Top with crispy tortilla strips, diced avocado, shredded cheddar cheese, and a dollop of sour cream for garnish.
Serve immediately and enjoy this festive, flavorful soup!
Nutrition Facts
Calories |
6288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.0 g | 531% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 7275 mg | 316% | |
| Total Carbohydrate | 337.1 g | 123% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 46.8 g | ||
| Protein | 341.8 g | 684% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1949 mg | 150% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 7856 mg | 167% | |
*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.
