Texas Chicken Tortilla Soup
Warm up your soul with the bold flavors of Texas Chicken Tortilla Soup, a hearty, Tex-Mex-inspired dish that's perfect for any occasion. This comforting soup is brimming with tender shredded chicken, black beans, sweet corn, and a medley of aromatic spices like cumin, chili powder, and paprika, all simmered together in a rich tomato-based broth. Topped with golden, crispy homemade tortilla strips and customizable garnishes like creamy avocado, shredded cheese, and zesty lime, this recipe strikes the perfect balance of satisfying richness and flavorful zest. Quick to prepare in just 45 minutes and ideal for weeknight dinners or casual gatherings, this one-pot wonder will delight your taste buds and keep you coming back for more. Perfect for fans of easy chicken soups, spicy Tex-Mex meals, and bold comfort food, this Texas Chicken Tortilla Soup is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 1 Jalapeño, seeded and minced
- 14.5 ounces Diced tomatoes with green chilies (Rotel)
- 6 cups Chicken broth
- 3 cups Cooked and shredded chicken
- 15 ounces Black beans, drained and rinsed
- 1.5 cups Corn kernels (frozen or canned, drained)
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 6 Corn tortillas
- 0.25 cup Vegetable oil (for frying)
- 1 Avocado, diced (optional topping)
- 1 cup Shredded cheese (cheddar or Monterey Jack, optional topping)
- 0.5 cup Sour cream (optional topping)
- 4 Lime wedges (for serving, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and jalapeño. Sauté for 3-4 minutes until the onion is translucent and fragrant.
Stir in the diced tomatoes with green chilies, chicken broth, cooked chicken, black beans, corn, ground cumin, chili powder, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, to allow the flavors to blend.
While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips using a sharp knife.
Heat vegetable oil in a skillet over medium heat. Once hot, fry the tortilla strips in batches until they are golden and crispy, about 1-2 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.
After the soup has simmered, remove it from the heat and stir in the freshly chopped cilantro.
Ladle the soup into bowls and top with crispy tortilla strips. Add your choice of additional toppings like diced avocado, shredded cheese, sour cream, and a squeeze of fresh lime juice.
Serve immediately and enjoy this flavorful Texas Chicken Tortilla Soup!
Nutrition Facts
Calories |
4366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 818 mg | 272% | |
| Sodium | 9099 mg | 396% | |
| Total Carbohydrate | 318.3 g | 116% | |
| Dietary Fiber | 67.9 g | 243% | |
| Total Sugars | 47.5 g | ||
| Protein | 345.2 g | 690% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1671 mg | 129% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 7130 mg | 152% | |
*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.
