Santa Fe Chicken Tortilla Soup
Dive into a bowl of hearty comfort with Santa Fe Chicken Tortilla Soup, a vibrant and flavor-packed dish that brings the Southwest straight to your table. This recipe combines tender shredded chicken, zesty diced tomatoes with green chiles, and wholesome black beans, all simmered in a spiced broth infused with chili powder, cumin, and a splash of lime juice for a bright, tangy finish. Sweet corn and diced bell peppers add a pop of texture, while crispy homemade tortilla strips take this soup to the next level of indulgence. Perfect as a cozy weeknight dinner or a crowd-pleasing starter, this easy-to-make soup is topped with creamy avocado slices, fresh cilantro, and melty cheddar cheese for a colorful and delicious presentation. With only 20 minutes of prep time, Santa Fe Chicken Tortilla Soup is your go-to recipe for a satisfying and spicy meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced
- 1 medium jalapeño, seeded and diced
- 2 medium chicken breasts, cooked and shredded
- 14.5 ounces canned diced tomatoes with green chiles
- 6 cups chicken broth
- 15 ounces canned black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 small corn tortillas, cut into strips
- 0.5 cup vegetable oil for frying (optional)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 large avocado, sliced (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, bell pepper, and jalapeño, cooking for another 3 minutes until fragrant.
Add the shredded chicken, diced tomatoes with green chiles, chicken broth, black beans, and corn to the pot.
Stir in the lime juice, chili powder, cumin, paprika, salt, and black pepper, mixing until well combined.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to blend.
Meanwhile, prepare the tortilla strips: heat vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Drain on a paper towel-lined plate. (You can also bake them in the oven for a healthier option.)
Serve the soup hot in bowls. Top with crispy tortilla strips and garnish with cilantro, avocado slices, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1020 mg | 22% | |
*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.
