The Best Chicken Tortilla Soup
Dive into a bowl of comfort with *The Best Chicken Tortilla Soup*, a hearty and flavorful dish that’s perfect for any season. Brimming with tender shredded chicken, smoky spices like cumin and paprika, and wholesome black beans and corn, this soup is as nutritious as it is delicious. A medley of toppings—crisp homemade tortilla strips, creamy avocado, and melty cheese—adds customizable flair to every serving. Made in just 45 minutes, this easy, one-pot recipe delivers layers of zesty, Southwest-inspired flavors with a hint of heat from optional jalapeño. Perfect for weeknight dinners or meal prepping, this gluten-free soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 small jalapeño, finely chopped (optional)
- 6 cups chicken broth
- 14.5 ounces diced tomatoes with green chilies
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cooked chicken
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 4 tortillas corn tortillas, cut into strips
- 0.5 cup vegetable oil for frying (optional)
- 1 large avocado, sliced (for topping)
- 0.5 cup shredded cheddar or Monterey Jack cheese (for topping)
- 0.25 cup sour cream (for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic and jalapeño and cook for another 1-2 minutes until fragrant.
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes to let the flavors meld.
Add the shredded cooked chicken to the pot and heat through, about 5 minutes.
Stir in the lime juice and fresh cilantro just before serving.
To make crispy tortilla strips, heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, then drain on paper towels. Alternatively, bake the tortilla strips in a 375°F (190°C) oven for 10-12 minutes until crisp.
Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, shredded cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
4026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 7311 mg | 318% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 39.4 g | ||
| Protein | 237.3 g | 475% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1146 mg | 88% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 6369 mg | 136% | |
*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.
