Spicy Chicken Tortilla Soup
Dive into a bowl of bold, comforting flavors with this Spicy Chicken Tortilla Soup—a hearty and zesty dish that’s perfect for any time of year. Made with tender shredded chicken, smoky fire-roasted tomatoes, and a kick of jalapeño, this soup is packed with layers of spice and warmth. Black beans, sweet corn, and aromatic spices like chili powder and cumin add depth and texture, while freshly fried tortilla strips provide the perfect crispy topping. Finish it off with a squeeze of lime, creamy avocado slices, and a dollop of sour cream for a vibrant, customizable meal the whole family will love. Ready in just 50 minutes, this Mexican-inspired recipe is an easy weeknight favorite that’s as satisfying to make as it is to eat. Perfectly balanced and endlessly flavorful, this Spicy Chicken Tortilla Soup will quickly become your go-to comfort food!
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Recipe Information
Ingredients
- 2 cups cooked shredded chicken
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, seeded and diced
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 14.5 ounces fire-roasted diced tomatoes (canned)
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 6 cups chicken broth
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 4 corn tortillas, sliced into thin strips
- 0.25 cup vegetable oil (for frying tortilla strips)
- to taste salt
- to taste black pepper
- 1 avocado, sliced (optional garnish)
- to taste shredded cheese (optional garnish)
- to taste sour cream (optional garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and diced jalapeño to the pot. Sauté for 3-5 minutes until softened and fragrant.
Stir in the chili powder, ground cumin, and paprika, cooking for 1 minute to toast the spices.
Add the fire-roasted diced tomatoes, black beans, frozen corn, and chicken broth to the pot. Stir to combine.
Bring the soup to a simmer and let it cook for 20 minutes to allow the flavors to meld.
Stir in the cooked shredded chicken and lime juice. Season with salt and black pepper to taste.
Heat the vegetable oil in a small skillet over medium heat. Working in batches, fry the tortilla strips until crispy, about 1-2 minutes per batch. Remove and drain on a paper towel-lined plate.
Ladle the soup into bowls and garnish with crispy tortilla strips, fresh cilantro, sliced avocado, shredded cheese, and sour cream if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 935 mg | 20% | |
*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.
