The Naughty Things I Do for Chicken Tortilla Soup
Indulge in bold, zesty flavors with "The Naughty Things I Do for Chicken Tortilla Soup," a hearty and irresistible recipe guaranteed to warm your soul. This Southwestern-inspired soup combines tender shredded chicken, smoky spices like cumin and paprika, and tangy diced tomatoes with green chilies for a robust base. Packed with wholesome ingredients like black beans, sweet corn, and fresh lime juice, this dish strikes the perfect balance of comfort and freshness. Top it off with crispy homemade tortilla strips, creamy avocado, melted cheese, and a dollop of sour cream for a satisfying bowl layered with texture and flavor. Perfect for weeknight dinners or cozy gatherings, this one-pot wonder is ready in under an hour and serves up to six people. Don't let this irresistible chicken tortilla soup recipe pass you by—your taste buds will thank you!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 1 unit jalapeño, deseeded and diced
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 14.5 ounces diced tomatoes with green chilies (such as Rotel)
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 6 cups low-sodium chicken broth
- 1 cup frozen or fresh corn kernels
- 1 can black beans, drained and rinsed
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 units corn tortillas or tortilla chips
- 0.5 cup vegetable oil (for frying, if making homemade tortilla strips)
- 1 cup shredded cheddar or Monterey Jack cheese (for garnish)
- 0.5 cup sour cream (for garnish)
- 1 unit avocado, diced (for garnish)
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion, jalapeño, and garlic to the pot. Sauté for 5 minutes or until softened and fragrant.
Stir in the cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
Add the entire can of diced tomatoes with green chilies (including the juice) to the pot.
Pour in the chicken broth and bring the soup to a simmer.
Add the shredded cooked chicken, corn, and black beans. Stir to combine.
Season with salt and pepper. Simmer uncovered for 15-20 minutes to allow the flavors to meld.
Stir in the lime juice and chopped cilantro right before serving.
While the soup is simmering, prepare the tortilla strips if making from scratch: Cut the corn tortillas into thin strips. Heat vegetable oil in a skillet over medium-high heat and fry the strips until crisp and golden. Drain on a paper towel-lined plate and sprinkle with salt.
Serve the soup hot in bowls and top with tortilla strips (or crushed tortilla chips), shredded cheese, sour cream, diced avocado, and additional cilantro, if desired.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 4.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 785 mg | 17% | |
*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.
