Neiman Marcus Cafe Chicken Tortilla Soup

Nutriscore Rating: 76/100

Warm up with a bowl of Neiman Marcus Cafe Chicken Tortilla Soup—a vibrant, Tex-Mex-inspired dish that combines bold flavors with comforting textures. Packed with tender shredded chicken, black beans, and sweet corn, this hearty soup is simmered in a richly spiced broth infused with smoky chili powder, paprika, and fresh cilantro. It’s topped with crispy homemade tortilla strips for that satisfying crunch and can be elevated with optional garnishes like creamy avocado, melty cheese, and a zesty squeeze of lime. Quick to prepare in just under an hour, this crowd-pleasing recipe is perfect for weeknight dinners or cozy gatherings. Enjoy a taste of the Southwest in every spoonful!

Recipe Information

• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 cups Chicken breast, cooked and shredded
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Jalapeño, seeded and diced
• 1 large Red bell pepper, diced
• 6 cups Chicken broth
• 14.5 ounces Canned diced tomatoes with green chilies
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 cup Corn kernels, fresh or frozen
• 15 ounces Black beans, drained and rinsed
• 2 tablespoons Fresh cilantro, chopped
• 4 Corn tortillas, cut into strips
• 1 Lime, cut into wedges (for serving)
• 1 large Avocado, diced (optional)
• 1 cup Shredded cheddar or Monterey Jack cheese (optional)

📝 Instructions

10 steps

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2. Add the diced yellow onion, minced garlic, and diced jalapeño to the pot. Sauté for 3-4 minutes until the vegetables are softened and fragrant.

3. Stir in the diced red bell pepper and continue cooking for another 2-3 minutes.

4. Add the chicken broth, canned diced tomatoes with green chilies, ground cumin, chili powder, paprika, and salt. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes, allowing the flavors to meld together.

6. Add the corn kernels, black beans, and shredded chicken to the pot. Stir well and cook for another 10 minutes.

7. Stir in the fresh chopped cilantro and adjust seasonings to taste, if necessary.

8. While the soup is simmering, heat a small amount of oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy. Drain on a paper towel-lined plate and set aside.

9. Ladle the soup into bowls and top with crispy tortilla strips. Optionally, garnish with diced avocado, shredded cheese, and a squeeze of fresh lime juice.

10. Serve immediately and enjoy!

Nutrition Facts

1 serving (651.8g)

Calories		527
% Daily Value*
Total Fat		20.2 g	26%
	Saturated Fat	6.5 g	33%
	Polyunsaturated Fat	2.6 g
Cholesterol		91 mg	30%
Sodium		1210 mg	53%
Total Carbohydrate		46.9 g	17%
	Dietary Fiber	11.7 g	42%
	Total Sugars	7.8 g
Protein		43.0 g	86%
Vitamin D		0.2 mcg	1%
Calcium		237 mg	18%
Iron		4.6 mg	25%
Potassium		1137 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: 1106 cal (33.9%%)

Protein: 1030 cal (31.5%%)

Carbs: 1130 cal (34.6%%)