Tortilla Chicken Soup
Dive into a bowl of soul-warming Tortilla Chicken Soup, a zesty and satisfying dish that’s perfect for cozy dinners or a crowd-pleasing starter. This recipe blends tender shredded chicken, hearty black beans, sweet corn, and a medley of aromatic spices like cumin and chili powder in a rich, tomato-infused broth. Topped with crispy homemade tortilla strips, creamy avocado slices, fresh cilantro, and a squeeze of lime, this vibrant soup delivers layers of flavor and texture in every spoonful. With just 20 minutes of prep and an effortless simmer, it’s an easy one-pot meal ideal for busy weeknights. Whether served as is or topped with shredded cheese, this comforting Mexican-inspired favorite is sure to become a family classic.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 seeded and minced jalapeño
- 14.5 ounces canned diced tomatoes
- 6 cups chicken broth
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 15 ounces, drained and rinsed black beans
- 1 cup frozen corn
- 0.5 cup, chopped cilantro leaves
- 4 sliced into strips corn tortillas
- 0.25 cup vegetable oil
- 1 sliced, for garnish avocado
- 1 cut into wedges, for serving lime
- 1 cup (optional, for topping) shredded cheese
Instructions
Heat a large pot or Dutch oven over medium heat and add 2 tablespoons of olive oil.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for about 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, add diced onion, garlic, red bell pepper, and jalapeño. Sauté for 5-6 minutes until the vegetables are softened and fragrant.
Stir in the ground cumin, chili powder, and 1 teaspoon of salt to evenly coat the vegetables.
Add the canned diced tomatoes (with their juices) and chicken broth. Stir well.
Return the chicken breasts to the pot, bring everything to a simmer, and cover. Let it cook for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the chicken from the soup and shred it using two forks.
Add the shredded chicken back to the pot along with the black beans and frozen corn. Stir and let simmer for another 5 minutes.
Meanwhile, in a small skillet, heat 1/4 cup of vegetable oil over medium-high heat. Fry the tortilla strips in small batches until crispy and golden brown, about 1-2 minutes per batch. Remove and drain on paper towels.
Serve the soup hot, garnished with chopped cilantro, crispy tortilla strips, and optional toppings like avocado slices, shredded cheese, and fresh lime wedges.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 733 mg | 16% | |
*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.
