Eat Til You Bust Chicken Tortilla Soup
Dive into a bowl of bold, flavorful comfort with this *Eat Til You Bust Chicken Tortilla Soup!* This hearty recipe combines tender shredded chicken, robust spices like cumin, chili powder, and paprika, and a medley of black beans, corn, and tomatoes for a deliciously satisfying meal. The soup’s magic lies in its perfect balance of zest and warmth, enhanced with freshly squeezed lime juice and topped off with crunchy tortilla chips, creamy avocado, gooey melted cheese, and a dollop of sour cream. Ready in under an hour, this one-pot wonder is perfect for cozy family dinners or entertaining a crowd. Bursting with layers of texture and flavor, this chicken tortilla soup is comfort food at its finest.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and diced
- 1.5 pounds chicken breasts, boneless and skinless
- 6 cups chicken broth
- 28 ounces diced tomatoes, canned (with juices)
- 15 ounces black beans, canned (drained and rinsed)
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 cups tortilla chips, crushed
- 0.25 cup cilantro, chopped (optional)
- 1 large avocado, diced (optional)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 0.5 cup sour cream (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, and diced jalapeño to the pot. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
Add the chicken breasts to the pot and pour in the chicken broth and canned diced tomatoes with their juices.
Stir in the cumin, chili powder, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is fully cooked.
Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the black beans, frozen corn, and lime juice. Simmer for an additional 5 minutes to heat through.
Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, and any optional toppings such as cilantro, diced avocado, or sour cream.
Serve hot and enjoy your hearty 'Eat Til You Bust Chicken Tortilla Soup'!
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 12.7 g | 46% | |
| Total Sugars | 9.0 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1385 mg | 29% | |
*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.
