Don Pablo Tortilla Soup
Dive into a steaming bowl of Don Pablo Tortilla Soup, a hearty and flavorful Mexican-inspired dish that showcases bold spices and fresh, vibrant toppings. This easy-to-make recipe features tender shredded chicken, black beans, and sweet corn, all simmered in a zesty tomato-based broth infused with cumin, chili powder, and oregano. The true star of the dish, however, is the crispy homemade tortilla strips, which add the perfect crunchy contrast to the rich and comforting soup. Garnished with creamy avocado, melty cheese, a dollop of sour cream, and a burst of fresh lime and cilantro, this soup is a complete meal that's as satisfying as it is visually stunning. Perfect for a cozy family dinner or a flavorful starter, Don Pablo Tortilla Soup will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 2 tablespoons tomato paste
- 15 ounces canned diced tomatoes
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 corn tortillas, cut into strips
- 0.5 cup vegetable oil (for frying tortilla strips)
- 1 lime, cut into wedges
- 0.25 cup cilantro, chopped
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 0.5 cup sour cream
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño, and sauté for 5 minutes until softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Add the canned diced tomatoes, chicken broth, cooked shredded chicken, black beans, frozen corn, ground cumin, chili powder, dried oregano, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes. Stir occasionally.
While the soup is simmering, heat the vegetable oil in a skillet over medium-high heat. Once hot, add the tortilla strips in batches and fry until golden and crispy, about 1-2 minutes per side. Remove them with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
Taste the soup and adjust seasoning if necessary. Serve hot.
Ladle the soup into bowls and top each serving with crispy tortilla strips, a squeeze of lime, chopped cilantro, diced avocado, shredded cheese, and a dollop of sour cream.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.8 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 887 mg | 19% | |
*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.
