Nearly Famous Chicken Tortilla Soup

Nutriscore Rating: 74/100

Dive into a hearty, flavor-packed bowl of "Nearly Famous Chicken Tortilla Soup," a comforting classic that brings vibrant Tex-Mex flair to your table. Made with tender shredded chicken, smoky spices like cumin and paprika, and a medley of wholesome ingredients like black beans, sweet corn, and tomatoes with green chilies, this one-pot wonder is the ultimate crowd-pleaser. The irresistible crunch of homemade tortilla strips, paired with creamy toppings like avocado, sour cream, and melty cheddar cheese, elevates this soup to unforgettable status. Ready in just about an hour, this recipe makes the perfect weeknight dinner or game-day favorite, bursting with zesty lime and fresh cilantro for that extra flavor punch. Whether you fry or bake your tortilla strips, this chicken tortilla soup offers a delicious combination of textures and tastes that will leave everyone asking for seconds.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 1 lb chicken breast
• 6 cups chicken broth
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 14.5 oz canned diced tomatoes with green chilies
• 1 can black beans, drained and rinsed
• 1.5 cups frozen corn
• 1 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp lime juice
• 0.25 cup cilantro, chopped
• 6 corn tortillas, cut into strips
• 0.25 cup vegetable oil (for frying or baking tortillas)
• 1 cup shredded cheddar cheese (optional, for serving)
• 1 cup sour cream (optional, for serving)
• 1 sliced avocado (optional, for serving)

📝 Instructions

11 steps

1. Heat a large pot over medium heat and add olive oil.

2. Season chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear each side for 4-5 minutes until lightly browned, then remove and set aside.

3. In the same pot, add diced onions and red bell peppers. Sauté for 5-7 minutes until softened.

4. Stir in minced garlic, cumin, chili powder, smoked paprika, and cook for 1 additional minute to bloom the spices.

5. Pour in chicken broth and add the can of diced tomatoes with green chilies.

6. Return the chicken breasts to the pot and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 20 minutes or until the chicken is fully cooked.

7. Remove the cooked chicken from the pot, shred it with two forks, and return it to the soup.

8. Stir in black beans, corn, lime juice, and chopped cilantro. Simmer for another 5 minutes to allow the flavors to meld.

9. While the soup is simmering, prepare the tortilla strips. Heat vegetable oil in a skillet over medium heat and fry the tortilla strips in batches until golden and crispy, about 2 minutes per batch. Alternatively, bake the strips by brushing them with oil, spreading them on a baking sheet, and baking at 375°F for 10-12 minutes until crisp.

10. Taste and adjust the seasoning of the soup with additional salt and pepper if needed.

11. Serve the soup hot, garnished with crispy tortilla strips, shredded cheese, sour cream, and sliced avocado, if desired.

Nutrition Facts

1 serving (685.2g)

Calories		694
% Daily Value*
Total Fat		34.3 g	44%
	Saturated Fat	11.6 g	58%
	Polyunsaturated Fat	0.0 g
Cholesterol		104 mg	35%
Sodium		1223 mg	53%
Total Carbohydrate		57.6 g	21%
	Dietary Fiber	11.6 g	42%
	Total Sugars	9.6 g
Protein		43.2 g	86%
Vitamin D		0.2 mcg	1%
Calcium		300 mg	23%
Iron		4.8 mg	27%
Potassium		1111 mg	24%

*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: 1844 cal (43.4%%)

Protein: 1028 cal (24.2%%)

Carbs: 1374 cal (32.4%%)