Spicy Tortilla Soup
Dive into a bowl of bold, vibrant flavors with this Spicy Tortilla Soup, a hearty and satisfying dish perfect for cool evenings or anytime you crave a zesty kick. Made with tender shredded chicken, smoky spices like cumin and paprika, and a medley of fresh ingredients including black beans, sweet corn, and juicy tomatoes, this soup delivers a symphony of textures and tastes. The highlight? Crispy homemade tortilla strips that add a delightful crunch to every spoonful. Topped with creamy avocado, tangy lime, shredded cheese, and a dollop of sour cream, this easy-to-make soup is a fiesta in a bowl that's ready in just 50 minutes. Perfect for your next family dinner or meal prep, this Spicy Tortilla Soup is packed with protein, bursting with spice, and completely customizable for any heat tolerance.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 seeded and minced jalapeño
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces (1 can) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup (fresh or frozen) corn kernels
- 15 ounces (1 can, drained and rinsed) black beans
- 6 sliced into thin strips corn tortillas
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste pepper
- 2 tablespoons lime juice
- 0.25 cup, chopped fresh cilantro
- 1 sliced, for garnish avocado
- 0.5 cup, for garnish shredded cheddar cheese
- 0.25 cup, for garnish sour cream
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and jalapeño, cooking for an additional minute until fragrant.
Add the chili powder, cumin, and smoked paprika, stirring constantly for 30 seconds to toast the spices.
Pour in the diced tomatoes (with juices), tomato paste, and chicken broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Stir in the shredded chicken, corn kernels, and black beans. Simmer for an additional 10 minutes to heat through.
While the soup is simmering, heat a small amount of oil in a skillet over medium heat. Add the tortilla strips and cook until crisp and golden. Drain on paper towels.
Season the soup with salt and pepper to taste, then stir in the lime juice and chopped cilantro.
Serve the soup hot, topped with crispy tortilla strips, avocado slices, shredded cheese, sour cream, and any additional garnishes you prefer.
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 39.0 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2969 mg | 63% | |
*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.
