Roasted Corn Chicken Tortilla Soup
Elevate your soup game with this hearty and flavorful Roasted Corn Chicken Tortilla Soup, a perfect blend of smoky, spicy, and tangy notes. This recipe shines with sweet, oven-roasted corn kernels, tender shredded chicken, and a medley of aromatic spices like smoked paprika, cumin, and chili powder. Fire-roasted diced tomatoes and freshly squeezed lime juice add a depth of flavor that will have your taste buds singing. Topped with golden, homemade crispy tortilla strips, creamy avocado slices, gooey Monterey Jack cheese, and fresh cilantro, every bowl is a feast for the senses. Ready in just 45 minutes, this crowd-pleasing comfort food is ideal for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Olive oil
- 1 large, diced Yellow onion
- 4 cloves, minced Garlic
- 1 large, diced Red bell pepper
- 2 cups Fresh corn kernels
- 1 14-ounce can Canned fire-roasted diced tomatoes
- 6 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh lime juice
- 4 pieces, cut into strips Corn tortillas
- 1 sliced Avocado
- 0.25 cup, chopped Cilantro
- 0.5 cup, shredded Monterey Jack cheese
Instructions
Preheat your oven to 425°F (220°C).
Lightly toss the corn kernels with 1 tablespoon of olive oil and spread them in an even layer on a baking sheet. Roast in the oven for 12-15 minutes, stirring halfway through, until the kernels are lightly charred.
While the corn roasts, heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional 1 minute, until fragrant.
Add the diced red bell pepper to the pot and cook for another 3-4 minutes.
Stir in the cumin, chili powder, smoked paprika, salt, and black pepper, coating the vegetables in the spices.
Add the roasted corn kernels to the pot after removing them from the oven.
Pour in the chicken broth and the fire-roasted diced tomatoes with their juices. Bring the mixture to a gentle simmer.
Add the chicken breasts to the pot, ensuring they are fully submerged in the liquid. Cover and simmer for 15 minutes, or until the chicken is cooked through and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the fresh lime juice and adjust seasonings to taste.
In a separate skillet, heat a thin layer of oil over medium heat. Fry the tortilla strips in batches until golden and crispy. Drain on paper towels and sprinkle lightly with salt.
Ladle the soup into bowls. Garnish with crispy tortilla strips, avocado slices, chopped cilantro, and shredded Monterey Jack cheese.
Serve warm and enjoy!
Nutrition Facts
Calories |
2021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 7065 mg | 307% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 42.5 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4116 mg | 88% | |
*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.
