Mexican Chicken Tortilla Soup
Dive into a steaming bowl of Mexican Chicken Tortilla Soup, a hearty and flavor-packed dish that's perfect for any occasion. This vibrant soup combines tender shredded chicken, zesty lime juice, and aromatic spices like cumin, chili powder, and paprika, creating a bold and comforting base. Black beans, sweet corn, and juicy tomatoes add texture and richness, while crispy homemade tortilla strips bring a satisfying crunch. Ready in just under an hour, this easy-to-make recipe is topped off with fresh cilantro, creamy avocado, shredded cheese, or a dollop of sour cream for an irresistible finish. Ideal for weeknight dinners or casual gatherings, this one-pot wonder brings the authentic taste of Mexican cuisine straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 small jalapeño, seeded and diced
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon paprika
- 14.5 ounces canned diced tomatoes (with juice)
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn
- 6 cups chicken broth
- 2.5 cups cooked shredded chicken
- 6 small corn tortillas
- 0.25 cup vegetable oil
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium avocado, diced (optional topping)
- 0.5 cup shredded cheddar cheese (optional topping)
- 0.25 cup sour cream (optional topping)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté for 5-7 minutes until the onion is translucent and fragrant.
Stir in the ground cumin, chili powder, and paprika, and cook for another 1 minute to toast the spices.
Add the canned diced tomatoes (with their juices), black beans, frozen corn, and chicken broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Stir in the cooked shredded chicken, lime juice, cilantro, salt, and black pepper. Simmer for an additional 5 minutes to allow the flavors to meld.
While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips. Heat the vegetable oil in a skillet over medium heat and fry the strips in small batches until golden and crispy, about 1-2 minutes per batch. Remove and set aside on a paper towel-lined plate.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
To serve, ladle the soup into bowls. Top with crispy tortilla strips and optional toppings such as diced avocado, shredded cheese, and sour cream.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.3 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1098 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.
