Mexican Tortilla Chicken Soup
Savor the bold and comforting flavors of Mexican Tortilla Chicken Soup, a hearty dish that's perfect for any season. This vibrant soup is infused with smoky spices like cumin, chili powder, and paprika, bringing warmth to a robust base of chicken broth, shredded chicken, black beans, and sweet corn. The real star, however, is the crispy homemade tortilla strips, which add a satisfying crunch to every bite. Topped with creamy avocado, zesty lime, fresh cilantro, melted cheddar, and a dollop of tangy sour cream, this recipe balances rich textures and flavors in every spoonful. Ready in just 45 minutes, this easy-to-make, crowd-pleasing soup is a must-try for lovers of Mexican cuisine. Perfect for weeknight dinners or casual gatherings, it’s a dish that warms both the heart and soul!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 2 cups chicken breast, cooked and shredded
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes with green chilies (e.g., Rotel)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 tablespoons fresh lime juice
- salt, to taste
- black pepper, to taste
- 6 corn tortillas, cut into strips
- 1 cup vegetable oil
- 1 avocado, diced
- 0.25 cup cilantro, chopped
- 0.5 cup shredded cheddar cheese
- 0.25 cup sour cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and jalapeño to the pot. Sauté for 3-4 minutes, or until the onion is translucent.
Stir in the shredded chicken, chicken broth, diced tomatoes with green chilies, black beans, frozen corn, ground cumin, chili powder, and paprika. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20 minutes to allow the flavors to meld.
While the soup simmers, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium-high heat.
Fry the sliced corn tortillas in batches until they are golden brown and crispy, about 1-2 minutes per batch. Remove and place on paper towels to drain excess oil.
After the soup has simmered, stir in the lime juice and season with salt and pepper to taste.
Serve the soup hot, topped with crispy tortilla strips, diced avocado, fresh cilantro, shredded cheddar cheese, and a dollop of sour cream.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 7.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 969 mg | 21% | |
*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.
