Texas Thick Spicy Tortilla Soup
Experience the bold and zesty flavors of the Southwest with this Texas Thick Spicy Tortilla Soup, a hearty meal packed with vibrant ingredients and comforting textures. This robust soup features tender shredded rotisserie chicken, fire-roasted spices, and a rich tomato base, thickened naturally with torn corn tortillas for a luxuriously creamy consistency. The addition of jalapeño, smoked paprika, and a dash of cayenne delivers a spicy kick, while fresh lime juice and cilantro balance the heat with bright, citrusy notes. Garnished with creamy avocado, melted cheddar cheese, and crispy tortilla strips, this one-pot wonder is perfect for weeknight dinners or cozy gatherings. Ready in just under an hour, this flavor-packed dish offers a true taste of Texas that's sure to satisfy your cravings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, minced
- 28 ounces diced tomatoes (canned with juices)
- 4 cups chicken broth
- 6 corn tortillas, torn into bite-sized pieces
- 3 cups shredded rotisserie chicken
- 2 teaspoons cumin powder
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 large avocado, cubed
- 1 cup cheddar cheese, shredded
- 1 cup fried tortilla strips (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and jalapeño. Sauté for 5 minutes until the onion is soft and translucent.
Stir in the cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper, cooking for 1 minute to toast the spices.
Pour in the canned diced tomatoes with their juices and the chicken broth. Stir to combine.
Add the torn corn tortillas to the pot. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally, until the tortillas break down and thicken the soup.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half the soup in a blender and return it to the pot.
Stir in the shredded chicken and simmer for another 10 minutes to heat through.
Remove the pot from heat and add the lime juice and chopped cilantro. Stir to combine.
Ladle the soup into bowls and top with cubed avocado, shredded cheddar cheese, fried tortilla strips, and extra cilantro if desired.
Serve hot and enjoy your Texas Thick Spicy Tortilla Soup!
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 9101 mg | 396% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 37.5 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1457 mg | 112% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5657 mg | 120% | |
*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.
