Tortilla Soup with Chicken Made Easy
Savor the comforting flavors of Mexico with this 'Tortilla Soup with Chicken Made Easy,' a hearty and irresistible one-pot meal perfect for busy weeknights. Packed with vibrant ingredients like fire-roasted tomatoes, shredded chicken, sweet corn, and black beans, this soup is elevated with smoky spices like cumin, paprika, and chili powder for an authentic depth of flavor. Crispy homemade tortilla strips add a satisfying crunch, while fresh garnishes like creamy avocado and zesty lime juice complete the dish with a burst of brightness. Ready in just 45 minutes and customizable with toppings like shredded cheese and cilantro, this recipe is a crowd-pleaser for the whole family. Whether you're seeking a cozy dinner or a flavorful way to spice up your soup rotation, this easy tortilla soup is sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 piece jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 14-ounce can fire-roasted diced tomatoes
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 cup corn kernels, fresh or frozen
- 1 15-ounce can black beans, rinsed and drained
- 6 pieces corn tortillas, cut into strips
- 1 cup vegetable oil (for frying tortilla strips)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece avocado, diced (for garnish)
- 1 cup shredded cheese (optional, for garnish)
- 0.5 cup cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté for 3-5 minutes until softened and fragrant.
Stir in the ground cumin, smoked paprika, and chili powder, and cook for an additional 1 minute to toast the spices.
Add the fire-roasted diced tomatoes and chicken broth. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
Stir in the cooked, shredded chicken, corn kernels, and black beans. Cook for another 5 minutes until everything is heated through.
While the soup simmers, heat the vegetable oil in a deep skillet over medium-high heat. Fry the tortilla strips in small batches until crisp and golden brown, about 1-2 minutes. Remove to a paper towel-lined plate to drain.
Add the lime juice, salt, and black pepper to the soup. Taste and adjust seasoning as needed.
Serve the soup hot in bowls, topped with crispy tortilla strips. Garnish with diced avocado, shredded cheese, chopped cilantro, or your favorite toppings.
Nutrition Facts
Calories |
5016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.3 g | 458% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 7861 mg | 342% | |
| Total Carbohydrate | 261.4 g | 95% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 41.1 g | ||
| Protein | 239.1 g | 478% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1464 mg | 113% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5631 mg | 120% | |
*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.
