Kick N Chunky Chicken Tortilla Soup

Nutriscore Rating: 76/100

Dive into a bowl of bold, hearty flavor with this Kick N Chunky Chicken Tortilla Soup! Packed with tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn, this soup brings the perfect blend of spice and comfort, thanks to smoky paprika, cumin, and a touch of jalapeño heat. Simmered to perfection in a rich chicken broth and topped with crispy homemade tortilla strips, each spoonful delivers satisfying texture and a zesty twist of lime. Ready in just 45 minutes, this vibrant and nutritious crowd-pleaser is ideal for busy weeknights or cozy family dinners. Garnish with fresh cilantro, shredded cheese, or a dollop of sour cream for an indulgent finish, and prepare to savor every flavorful bite!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium jalapeño, seeded and minced
• 3 cups cooked chicken breast, shredded or chopped
• 6 cups chicken broth
• 2 14.5-ounce cans fire-roasted diced tomatoes (with juices)
• 1 15-ounce can black beans, rinsed and drained
• 1 cup frozen corn
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 corn tortillas, sliced into strips
• 0.25 cup vegetable oil (for frying tortilla strips)

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until translucent.

3. Stir in the minced garlic, red and green bell peppers, and jalapeño and sauté for another 2-3 minutes until softened.

4. Add the shredded chicken, chicken broth, fire-roasted diced tomatoes with their juices, black beans, frozen corn, and tomato paste. Stir to combine.

5. Season the soup with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well.

6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.

7. While the soup simmers, heat vegetable oil in a small skillet over medium heat.

8. Fry the tortilla strips in batches until crisp and golden, about 1-2 minutes per batch. Remove with a slotted spoon and drain on paper towels.

9. Once the soup is ready, stir in fresh lime juice and chopped cilantro.

10. Serve the soup hot in bowls, topped with crispy tortilla strips. Optionally garnish with additional lime wedges, sour cream, or shredded cheese.

Nutrition Facts

1 serving (726.4g)

Calories		573
% Daily Value*
Total Fat		21.1 g	27%
	Saturated Fat	3.6 g	18%
	Polyunsaturated Fat	0.0 g
Cholesterol		102 mg	34%
Sodium		1235 mg	54%
Total Carbohydrate		49.4 g	18%
	Dietary Fiber	10.2 g	36%
	Total Sugars	10.9 g
Protein		49.4 g	99%
Vitamin D		0.0 mcg	0%
Calcium		126 mg	10%
Iron		5.1 mg	28%
Potassium		1323 mg	28%

*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.

Source of Calories

Fat: 1141 cal (32.6%%)

Protein: 1180 cal (33.7%%)

Carbs: 1182 cal (33.7%%)