Tortilla Soup with Chicken
Warm up your kitchen with this bold and flavorful Tortilla Soup with Chicken, a comforting blend of zesty spices and hearty ingredients perfect for any weeknight dinner or casual gathering. This easy-to-make soup features tender shredded chicken, fire-roasted tomatoes with green chilies, black beans, and sweet corn simmered in a richly spiced chicken broth. Topped with crispy homemade tortilla strips, fresh cilantro, and a squeeze of lime, this dish bursts with Tex-Mex flair. Customize your bowl with optional toppings like creamy avocado, tangy sour cream, and melted cheddar cheese for extra indulgence. Ready in under an hour and packed with wholesome ingredients, this vibrant, one-pot meal is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 pieces garlic cloves, minced
- 1 small jalapeño, seeded and diced
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup corn kernels (frozen or canned, drained)
- 1 15-ounce can black beans, rinsed and drained
- 0.25 cup fresh cilantro, chopped
- 1 piece lime, juiced
- 6 pieces corn tortillas, cut into strips
- 0.5 cup vegetable oil (for frying tortilla strips)
- 1 cup shredded cheddar cheese (optional, for topping)
- 1 piece avocado, diced (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked. Remove the chicken from the pot and set aside to cool slightly.
Shred the cooked chicken using two forks and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, minced garlic, and jalapeño over medium heat for 3-4 minutes, or until softened and fragrant.
Stir in the chicken broth, diced tomatoes with green chilies, tomato paste, cumin, chili powder, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the shredded chicken, corn, and black beans to the pot. Simmer for 15-20 minutes, stirring occasionally.
While the soup simmers, heat the vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until they are golden and crispy, about 1-2 minutes per batch. Drain on paper towels and set aside.
Taste the soup and adjust seasonings if needed. Stir in the fresh cilantro and lime juice just before serving.
Ladle the soup into bowls and garnish with crispy tortilla strips. Add optional toppings such as shredded cheddar cheese, diced avocado, and sour cream, if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 7.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1033 mg | 22% | |
*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.
