Lime Chicken Tortilla Soup

Nutriscore Rating: 73/100

Warm up with a bowl of zesty and comforting Lime Chicken Tortilla Soup, a flavorful fusion of tender shredded chicken, hearty black beans, sweet corn, and aromatic spices like cumin and smoked paprika. Infused with fresh lime juice and topped with crispy homemade tortilla strips, creamy avocado, shredded cheddar, and a dollop of sour cream, this Mexican-inspired soup is equal parts vibrant and satisfying. Perfect for a cozy weeknight dinner or a crowd-pleasing appetizer, this one-pot wonder is ready in just 50 minutes and brimming with bold flavors and wholesome ingredients. Whether you're craving a quick comfort food fix or searching for a soup that shines, this Lime Chicken Tortilla Soup is sure to hit the spot.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium jalapeño, seeded and diced
• 2 pieces chicken breasts, boneless and skinless
• 6 cups chicken broth
• 2 cups tomatoes, diced (canned or fresh)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 3 pieces corn tortillas, cut into strips
• 0.5 cup vegetable oil (for frying tortilla strips)
• 1 large avocado, diced (for garnish)
• 0.5 cup shredded cheddar cheese (for garnish)
• 0.25 cup sour cream (for garnish)
• 4 pieces extra lime wedges (for garnish)

📝 Instructions

9 steps

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. Add the diced onion, minced garlic, and diced jalapeño to the pot. Sauté for 3-4 minutes until the onion is softened and translucent.

3. Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook the chicken for 15-18 minutes or until fully cooked.

4. Remove the cooked chicken breasts from the pot and shred them using two forks. Set aside.

5. Add the diced tomatoes, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper to the pot. Stir well to combine.

6. Return the shredded chicken to the pot and simmer the soup for an additional 10 minutes to allow the flavors to meld together.

7. Stir in the fresh lime juice and chopped cilantro. Adjust seasoning with additional salt or lime juice if needed.

8. While the soup is simmering, heat 0.5 cup of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy. Drain on paper towels and set aside.

9. Ladle the soup into bowls and garnish with fried tortilla strips, diced avocado, shredded cheddar cheese, sour cream, and extra lime wedges. Serve hot.

Nutrition Facts

1 serving (606.4g)

Calories		585
% Daily Value*
Total Fat		37.6 g	48%
	Saturated Fat	7.9 g	39%
	Polyunsaturated Fat	0.0 g
Cholesterol		64 mg	21%
Sodium		1010 mg	44%
Total Carbohydrate		35.2 g	13%
	Dietary Fiber	9.7 g	35%
	Total Sugars	7.3 g
Protein		31.5 g	63%
Vitamin D		0.1 mcg	0%
Calcium		157 mg	12%
Iron		3.6 mg	20%
Potassium		1085 mg	23%

*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: 2025 cal (55.7%%)

Protein: 762 cal (21.0%%)

Carbs: 849 cal (23.3%%)