Dks Texas Tortilla Soup
Dive into a bowl of bold, Texan-inspired flavor with Dk’s Texas Tortilla Soup! This hearty, comforting dish combines tender shredded chicken, black beans, sweet corn, and zesty diced tomatoes with green chilies, all simmered in a smoky, spiced broth infused with cumin, chili powder, and smoked paprika. The finishing touch? Crispy fried tortilla strips for a satisfying crunch, along with fresh cilantro, creamy avocado, and a sprinkle of cheddar cheese for a rich and vibrant garnish. Perfect for weeknight dinners or entertaining guests, this easy-to-make soup is ready in just 45 minutes and packs a punch of Southwestern flair. Serve it with lime wedges for an extra burst of tang, and let the bold, layered flavors transport you straight to the heart of Texas!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 small jalapeño, seeded and diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes with green chilies (e.g., Rotel)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned (drained)
- 2 cups shredded cooked chicken
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 corn tortillas, cut into strips
- 0.5 cup vegetable oil (for frying tortilla strips)
- 0.25 cup fresh cilantro, chopped
- 0.5 cup shredded cheddar cheese, for garnish
- 1 large avocado, diced, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and jalapeño. Sauté for 3-4 minutes until the onion is soft and translucent.
Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
Pour in the chicken broth and add the diced tomatoes with green chilies.
Bring the mixture to a boil, then reduce the heat to a simmer.
Add the black beans, corn kernels, and shredded chicken to the pot. Simmer for 15-20 minutes to allow the flavors to meld.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
While the soup is simmering, heat the vegetable oil in a skillet over medium heat.
Fry the tortilla strips in batches until golden and crispy. Remove and drain on a paper towel-lined plate.
Ladle the soup into bowls and top with the crispy tortilla strips.
Garnish with chopped cilantro, shredded cheddar cheese, and diced avocado before serving.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1013 mg | 22% | |
*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.
