Texas Tortilla Soup
Dive into a bowl of bold, Southwestern flavors with this hearty Texas Tortilla Soup! Packed with tender shredded chicken, fire-roasted tomatoes, black beans, sweet corn, and a zesty blend of spices like cumin, chili powder, and paprika, this soup is the ultimate comfort food with a kick. Fresh lime juice and cilantro add a burst of brightness, while crispy homemade tortilla strips provide the perfect crunch. Top it off with creamy avocado slices, gooey cheddar cheese, and a dollop of sour cream for an irresistible finishing touch. Ready in just an hour, this crowd-pleasing recipe is perfect for weeknight dinners or when you’re craving something warm and comforting. Whether you call it a meal or an appetizer, this easy-to-make tortilla soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small jalapeno, seeded and finely chopped
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 14.5-ounce can fire-roasted tomatoes, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 15.25-ounce can sweet corn kernels, drained
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 6 small corn tortillas
- 0.5 cup vegetable oil (for frying)
- 1 cup shredded cheddar cheese
- 1 large avocado, sliced
- 0.5 cup sour cream
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeno. Sauté for 5 minutes until fragrant and softened.
Add chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Set aside.
To the same pot, add the fire-roasted tomatoes, black beans, sweet corn, ground cumin, chili powder, paprika, salt, and black pepper. Stir well.
Return the shredded chicken to the pot and simmer for 10 minutes to let the flavors meld.
Stir in fresh cilantro and lime juice. Adjust seasoning if needed.
Meanwhile, cut the corn tortillas into thin strips. Heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until crispy and golden. Drain on paper towels.
To serve, ladle the soup into bowls. Top with fried tortilla strips, shredded cheddar cheese, sliced avocado, and a dollop of sour cream. Serve immediately.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1127 mg | 24% | |
*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.
