Viva Chicken Tortilla
Dive into a bowl of vibrant, bold flavors with our Viva Chicken Tortilla Soup! This comforting yet zesty recipe combines tender shredded chicken, hearty black beans, sweet corn, and a medley of smoky spices like cumin, chili powder, and smoked paprika, all simmered in a rich tomato-infused broth. Brightened with a splash of fresh lime juice and a sprinkle of cilantro, this soup achieves the perfect balance of tangy and savory. Topped with crispy homemade tortilla strips for added crunch and customizable with toppings like avocado, sour cream, and shredded cheese, this dish is a fiesta of textures and flavors. Perfect for a cozy dinner or a crowd-pleasing starter, this easy-to-make soup comes together in just under an hour, making it a delicious and hassle-free addition to your weeknight meal rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and minced
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes, canned
- 1 15-ounce can black beans, canned (drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 3 cups shredded cooked chicken
- 2 tablespoons lime juice, freshly squeezed
- 0.25 cup cilantro, chopped
- 4 pieces corn tortillas, cut into strips
- 0.5 cup vegetable oil (for frying tortilla strips)
- optional toppings: avocado, sour cream, shredded cheese, additional cilantro, lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and jalapeño. Sauté for 3-4 minutes, or until the onion is translucent and fragrant.
Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 1 minute to toast the spices.
Pour in the chicken broth and add the diced tomatoes, black beans, and corn. Stir to combine.
Bring the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes to allow the flavors to meld.
Add the shredded cooked chicken to the pot. Simmer for an additional 5 minutes until the chicken is heated through.
Stir in the freshly squeezed lime juice and chopped cilantro. Adjust seasoning with more salt and pepper if needed.
In a separate skillet, heat the vegetable oil over medium-high heat. Fry the tortilla strips in batches until they are crispy and golden brown. Drain on a paper towel-lined plate.
Serve the soup hot in bowls, topped with fried tortilla strips and your choice of optional toppings such as avocado slices, sour cream, shredded cheese, additional cilantro, and lime wedges.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 864 mg | 18% | |
*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.
