Santa Fe Tastic Chicken Tortilla Soup
Dive into a bowl of bold Southwestern flavors with this Santa Fe Tastic Chicken Tortilla Soup! This hearty, easy-to-make soup combines tender, shredded chicken, smoky spices like chili powder and cumin, and vibrant ingredients such as diced tomatoes with green chilies, black beans, and sweet corn. A squeeze of fresh lime juice and a sprinkle of cilantro brighten each spoonful, while crispy homemade tortilla strips and creamy avocado elevate the dish to comfort-food perfection. Ready in under an hour, this recipe is perfect for busy weeknights or cozy gatherings. Top with sour cream and shredded cheddar for a rich, satisfying finish that’ll have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes with green chilies
- 4 cups chicken broth
- 15 ounces canned black beans, rinsed and drained
- 1 cup frozen corn
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 4 small corn tortillas
- 0.25 cup vegetable oil
- 1 large avocado, diced (for garnish)
- 0.5 cup sour cream (for garnish)
- 1 cup cheddar cheese, shredded (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden but not fully cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion, minced garlic, and jalapeño. Sauté for 3-4 minutes until softened and fragrant.
Stir in the chili powder, cumin, and smoked paprika, cooking for an additional 1 minute to toast the spices.
Add the canned diced tomatoes with green chilies, chicken broth, black beans, and frozen corn. Bring the mixture to a boil.
Reduce the heat to a simmer and return the chicken breasts to the pot. Cover and cook for 12-15 minutes, or until the chicken is fully cooked and easily shreds.
Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot and stir in the lime juice and chopped cilantro. Adjust seasoning with salt and pepper if needed.
In a separate skillet, heat the vegetable oil over medium heat. Cut the corn tortillas into strips and fry them in batches until crispy and golden. Remove and drain on paper towels. Sprinkle lightly with salt.
To serve, ladle the soup into bowls and garnish with tortilla strips, diced avocado, a dollop of sour cream, and shredded cheddar cheese.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.6 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1005 mg | 21% | |
*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.
