Shrimp and Chicken Tortilla Soup
Dive into a bowl of bold flavors with this hearty Shrimp and Chicken Tortilla Soup! Packed with tender shredded chicken, juicy shrimp, black beans, sweet corn, and a medley of zesty spices like cumin and chili powder, this dish is a satisfying fusion of protein and vibrant ingredients. A tomato-rich base infused with green chilies and lime juice adds a tangy kick, while toppings like crunchy tortilla strips, melty cheese, and fresh cilantro take it to the next level. Perfect for cozy nights or entertaining guests, this one-pot wonder is ready in under an hour and serves up to six. Whether you're craving comfort or looking for a crowd-pleasing meal, this protein-packed tortilla soup is a flavorful, easy-to-make favorite you'll come back to time and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 pound raw shrimp, peeled and deveined
- 6 cups chicken broth
- 1 can diced tomatoes (14 oz can)
- 2 tablespoons tomato paste
- 1 can diced green chilies (4 oz can)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup tortilla strips or crushed tortilla chips
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions and cook for 3-4 minutes until they begin to soften.
Stir in the minced garlic and cook for an additional 1 minute.
Add the chicken breasts to the pot and sear for 2-3 minutes per side until lightly browned.
Pour in the chicken broth, diced tomatoes, tomato paste, and green chilies. Stir to combine.
Add the corn, black beans, cumin, chili powder, paprika, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the chicken is fully cooked.
Remove the chicken breasts from the pot. Shred the chicken using two forks and return it to the soup.
Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked.
Stir in the lime juice and chopped cilantro (if using).
Taste and adjust the seasonings, if necessary.
Serve the soup hot and garnish with shredded cheese and tortilla strips or crushed tortilla chips.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1038 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.
