No Copycats Here Homemade Chicken Tortilla Soup
Warm, hearty, and bursting with bold Mexican flavors, "No Copycats Here Homemade Chicken Tortilla Soup" is the ultimate comfort dish that's anything but ordinary. Packed with tender shredded chicken, savory black beans, sweet corn, and fire-roasted tomatoes in a spiced broth seasoned with chili powder, cumin, and paprika, this soup delivers a balanced kick of heat and zest. The secret to its irresistible texture lies in the crispy homemade tortilla strips, golden fried to perfection, which add an addictive crunch to every spoonful. Garnished with creamy avocado, melty cheddar cheese, and a dollop of tangy sour cream, this crowd-pleasing soup is as visually stunning as it is delicious. Perfect for weeknight dinners or feeding a hungry crowd, this recipe will have everyone scraping the bowl. Ready in under an hour and customizable to your spice preference, it’s a must-try for anyone craving authentic chicken tortilla soup!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups chicken breast, cooked and shredded
- 6 cups low-sodium chicken broth
- 14.5 ounces diced tomatoes, canned
- 15 ounces black beans, canned and drained
- 1.5 cups corn, canned and drained (or fresh)
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 4 small corn tortillas, cut into strips
- 0.25 cup vegetable oil (for frying tortilla strips)
- 1 medium avocado, diced
- 0.5 cup shredded cheddar cheese
- 0.5 cup sour cream
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and jalapeño and cook for another 1-2 minutes until fragrant.
Add the chili powder, ground cumin, paprika, salt, and black pepper. Stir to coat the vegetables in the spices.
Pour in the chicken broth and bring to a simmer. Stir in the canned diced tomatoes, black beans, and corn. Allow everything to simmer for 10 minutes.
Add the shredded chicken to the pot. Simmer for another 10 minutes to allow the flavors to meld together.
Stir in the lime juice and chopped fresh cilantro. Adjust seasoning with more salt or pepper, if desired.
While the soup is simmering, heat the vegetable oil in a small skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, then place them on a paper towel-lined plate to drain.
Serve the soup hot in bowls. Top with crispy tortilla strips, diced avocado, shredded cheddar cheese, and a dollop of sour cream. Enjoy!
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 291.3 g | 106% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 53.3 g | ||
| Protein | 241.5 g | 483% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1122 mg | 86% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5248 mg | 112% | |
*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.
