Southwestern Chicken Tortilla Soup
Warm up with a bowl of hearty and flavorful Southwestern Chicken Tortilla Soup, a fusion of vibrant Tex-Mex spices and fresh ingredients that make every spoonful unforgettable. This comforting soup begins with tender shredded chicken simmered in a rich broth infused with smoky paprika, zesty cumin, and a hint of chili powder, balanced by the sweetness of corn and the earthiness of black beans. Topped with crispy homemade tortilla strips, creamy avocado, shredded cheese, and a dollop of sour cream, each bite is bursting with layers of texture and flavor. Finished with a squeeze of lime and fresh cilantro, this recipe is easy to prepare in under an hour and perfect for weeknight dinners or gatherings. Ideal for those seeking a gluten-free and crowd-pleasing dish with bold southwestern flair, this one-pot wonder is a delicious way to spice up your meal rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 1 unit jalapeño, seeded and diced
- 2 units chicken breasts, boneless and skinless
- 6 cups chicken broth, low-sodium
- 1 14-ounce can diced tomatoes, canned
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 4 units corn tortillas
- 2 tablespoons vegetable oil
- 1 unit avocado, diced
- 0.25 cup cilantro, chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 0.5 cup sour cream
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Sauté the diced onion, garlic, and jalapeño until softened, about 4-5 minutes.
Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is fully cooked.
Remove the cooked chicken breasts from the pot and allow them to cool slightly. Shred the chicken using two forks and set aside.
To the pot, add the diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and let the soup simmer for 10 minutes.
Add the shredded chicken back into the pot along with the lime juice. Simmer for an additional 5 minutes to combine flavors.
While the soup simmers, prepare the tortilla strips. Slice the corn tortillas into thin strips.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy. Remove and drain on a paper towel-lined plate.
Serve the soup hot, garnished with diced avocado, chopped cilantro, shredded cheese, and a dollop of sour cream. Top with the crispy tortilla strips for added texture.
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 4929 mg | 214% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 40.0 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1508 mg | 116% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4978 mg | 106% | |
*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.
