The Best Chicken Tortilla Soup Ever
Discover why *The Best Chicken Tortilla Soup Ever* lives up to its name with bold, zesty flavors and hearty ingredients that make it a comfort food favorite. This irresistible soup combines tender shredded chicken, fire-roasted diced tomatoes, black beans, and sweet corn in a perfectly spiced broth infused with cumin, chili powder, and paprika. Topped with crispy homemade tortilla strips, creamy avocado, shredded cheese, and a dollop of tangy sour cream, this dish delivers a perfect balance of texture and taste. Ready in just 50 minutes, this one-pot wonder is a crowd-pleasing weeknight dinner or a show-stopping starter. Give this ultimate chicken tortilla soup recipe a try and transport your taste buds to flavor heaven! Perfect for chilly nights or any time you're craving a south-of-the-border classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and diced
- 1 pound chicken breasts
- 6 cups chicken broth
- 1 14.5 ounce can fire-roasted diced tomatoes
- 1 15 ounce can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice, freshly squeezed
- 0.25 cup cilantro, chopped
- 4 small corn tortillas, cut into strips
- 1 avocado, diced (for topping)
- 1 cup shredded cheese (e.g., Monterey Jack or cheddar, for topping)
- 0.5 cup sour cream (for topping)
- 0.25 cup vegetable oil (for frying tortilla strips)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the chicken breasts to the pot and pour in the chicken broth to cover them. Bring the soup to a gentle boil and reduce the heat to a simmer. Cook for about 15 minutes or until the chicken is fully cooked and easily shreds with a fork.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set the shredded chicken aside.
To the pot, add the fire-roasted diced tomatoes, black beans, corn, ground cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
Return the shredded chicken to the pot and let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
While the soup is simmering, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Drain on a paper towel-lined plate and set aside.
Remove the soup from the heat and stir in the lime juice and chopped cilantro.
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream. Serve immediately and enjoy!
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 7872 mg | 342% | |
| Total Carbohydrate | 268.6 g | 98% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 44.3 g | ||
| Protein | 242.4 g | 485% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1571 mg | 121% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4623 mg | 98% | |
*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.
