Fresh Chicken Tortilla Soup
Bursting with bold Tex-Mex flavors, this Fresh Chicken Tortilla Soup is a hearty and comforting recipe perfect for weeknight dinners or cozy gatherings. Made with tender shredded chicken, smoky spices like cumin and paprika, and wholesome ingredients such as black beans, sweet corn, and zesty lime juice, this soup is a vibrant medley of taste and texture. The homemade touch of crispy baked tortilla strips adds a satisfying crunch, while fresh cilantro brightens each bowl with a pop of herbal freshness. Ready in under an hour and simple to prepare, this one-pot wonder is both nutritious and incredibly satisfying. Pair it with your favorite toppings—think creamy avocado, shredded cheese, or a squeeze of lime—for a customizable dish that’s sure to become a family favorite. Perfect for meal prep, dinner parties, or warming up chilly evenings, this chicken tortilla soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 6 cups chicken broth
- 14.5 ounces diced tomatoes with their juices (canned)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped
- 6 tortillas corn tortillas, cut into thin strips
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, minced garlic, and diced jalapeño. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
Pour in the chicken broth and diced tomatoes with their juices. Bring the mixture to a boil.
Reduce the heat to a simmer and add the black beans, corn kernels, and chicken breasts.
Cover the pot and let the soup simmer for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken breasts from the pot and transfer them to a cutting board. Shred the chicken using two forks.
Return the shredded chicken to the pot. Stir in the lime juice, salt, pepper, and chopped cilantro.
While the soup is simmering, preheat the oven to 375°F (190°C). Place the tortilla strips on a baking sheet in a single layer. Bake for 8-10 minutes, or until crispy and golden brown.
Serve the soup hot, topped with crispy tortilla strips. Optionally garnish with additional cilantro, lime wedges, diced avocado, or shredded cheese.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6236 mg | 271% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 24.5 g | ||
| Protein | 205.3 g | 411% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 573 mg | 44% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4781 mg | 102% | |
*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.
