Tex Mex Chicken Tortilla Soup

Nutriscore Rating: 72/100

Warm up with a bowl of bold and zesty Tex Mex Chicken Tortilla Soup, the perfect fusion of vibrant Tex-Mex flavors and comforting, hearty ingredients. This recipe combines tender shredded chicken, smoky spices like cumin and paprika, juicy tomatoes with green chilies, and wholesome black beans, all simmered in a flavorful broth and brightened with a splash of lime juice. Crunchy homemade tortilla strips and optional toppings like creamy avocado slices, shredded cheese, and fresh cilantro take this soup to the next level, making every bite a fiesta in your bowl. Easy to make in under an hour and packed with nutrients, this one-pot wonder is ideal for a cozy weeknight meal or a crowd-pleasing appetizer. Don’t forget to serve it hot and garnish generously for an irresistible Tex-Mex experience!

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

23 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium jalapeño, finely diced
• 1 medium bell pepper, diced (any color)
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 14.5 ounces canned diced tomatoes with green chilies
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup frozen corn kernels
• 15 ounces black beans, rinsed and drained
• 2 tablespoons lime juice
• 4 small corn tortillas, cut into strips
• 1 cup vegetable oil
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.25 cup cilantro, chopped (for garnish)
• 0.5 cup sour cream (optional, for garnish)
• 0.5 cup shredded cheese (optional, for garnish)
• 1 sliced avocado slices (optional, for garnish)

📝 Instructions

11 steps

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion, jalapeño, and diced bell pepper to the pot. Sauté for 5-7 minutes until softened.

3. Stir in minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.

4. Add the canned diced tomatoes with green chilies and chicken broth. Stir well.

5. Place the whole chicken breasts in the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.

6. While the soup simmers, heat vegetable oil in a small skillet over medium heat. Fry the tortilla strips in batches until they are golden and crispy. Drain on paper towels and set aside.

7. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

8. Add the frozen corn kernels, black beans, lime juice, salt, and pepper to the soup. Simmer for an additional 5 minutes.

9. Taste and adjust seasoning as needed.

10. Ladle the soup into bowls and top with crispy tortilla strips and optional garnishes like cilantro, sour cream, shredded cheese, and avocado slices.

11. Serve hot and enjoy your Tex Mex Chicken Tortilla Soup!

Nutrition Facts

1 serving (645.4g)

Calories		726
% Daily Value*
Total Fat		50.3 g	65%
	Saturated Fat	11.0 g	55%
	Polyunsaturated Fat	22.6 g
Cholesterol		85 mg	28%
Sodium		1147 mg	50%
Total Carbohydrate		35.5 g	13%
	Dietary Fiber	8.4 g	30%
	Total Sugars	7.7 g
Protein		37.4 g	75%
Vitamin D		0.0 mcg	0%
Calcium		172 mg	13%
Iron		3.9 mg	22%
Potassium		970 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.

Source of Calories

Fat: 2719 cal (60.9%%)

Protein: 892 cal (20.0%%)

Carbs: 852 cal (19.1%%)