Texas Style Chicken Tortilla Soup

Nutriscore Rating: 76/100

Bring the bold flavors of the Lone Star State to your table with this hearty and comforting Texas Style Chicken Tortilla Soup! Packed with tender shredded chicken, smoky spices like cumin and paprika, and zesty ingredients such as diced tomatoes with green chilies and fresh lime juice, this soup is a true Tex-Mex classic. Each bowl is brimming with wholesome additions like black beans and sweet corn, while the star of the show—crispy homemade tortilla strips fried to golden perfection—adds irresistible crunch. Perfect for weeknight dinners or cozy gatherings, this easy-to-make, one-pot recipe comes together in just under an hour and can be topped with avocado, shredded cheese, sour cream, or cilantro for a customizable finish. Warm, filling, and bursting with flavor, this chicken tortilla soup is a must-try for fans of Southwest-inspired cuisine.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium jalapeño, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 pieces boneless, skinless chicken breasts
• 14 ounces diced tomatoes with green chilies (canned)
• 6 cups low-sodium chicken broth
• 1 cup frozen corn kernels
• 15 ounces black beans, drained and rinsed
• 2 tablespoons fresh lime juice
• 6 pieces corn tortillas, cut into strips
• 0.5 cup vegetable oil (for frying tortilla strips)
• 0.25 cup cilantro, chopped (optional garnish)
• 1 large avocado, diced (optional garnish)
• 0.5 cup shredded cheddar cheese (optional topping)
• 0.25 cup sour cream (optional topping)

📝 Instructions

11 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until softened.

3. Stir in the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.

4. Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir to combine and toast the spices for 30 seconds.

5. Place the chicken breasts into the pot and add the diced tomatoes with green chilies, chicken broth, corn, and black beans. Stir to combine.

6. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes or until the chicken is fully cooked.

7. Remove the chicken breasts from the pot and shred them using two forks.

8. Return the shredded chicken to the pot, and stir in the fresh lime juice. Adjust the seasoning with salt and pepper to taste.

9. While the soup simmers, heat the vegetable oil in a skillet over medium-high heat.

10. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Transfer to a paper towel-lined plate and sprinkle with a small pinch of salt.

11. Serve the soup hot, garnished with crispy tortilla strips, chopped cilantro, diced avocado, shredded cheese, or sour cream, as desired.

Nutrition Facts

1 serving (3780.3g)

Calories		4041
% Daily Value*
Total Fat		237.2 g	304%
	Saturated Fat	51.0 g	255%
	Polyunsaturated Fat	2.7 g
Cholesterol		386 mg	129%
Sodium		2507 mg	109%
Total Carbohydrate		319.0 g	116%
	Dietary Fiber	70.2 g	251%
	Total Sugars	44.3 g
Protein		196.0 g	392%
Vitamin D		0.4 mcg	2%
Calcium		1097 mg	84%
Iron		24.1 mg	134%
Potassium		5080 mg	108%

*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: 2134 cal (50.9%%)

Protein: 784 cal (18.7%%)

Carbs: 1276 cal (30.4%%)