Why the Chicken Crossed the Road Santa Fe Tastic Tortilla Soup
Prepare to savor a bold fusion of Southwest flavors with "Why the Chicken Crossed the Road Santa Fe Tastic Tortilla Soup," a hearty, spice-infused dish that’s perfect for cozy dinners or entertaining guests. This vibrant chicken tortilla soup starts with a medley of sautéed onions, bell peppers, and jalapeño, seasoned with smoky paprika, cumin, and chili powder to deliver an irresistible depth of flavor. Tender, shredded chicken is simmered alongside black beans, sweet corn, and fire-roasted tomatoes, all brought together in a rich and tangy lime-kissed broth. Topped with crispy homemade tortilla strips and optional garnishes like creamy avocado, shredded cheddar, and sour cream, this soup is a customizable masterpiece. Ready in under an hour and designed to serve six, this easy yet impressive recipe is a fiesta in a bowl—perfect for anyone craving the comforting warmth of Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 pieces boneless, skinless chicken breast
- 6 cups chicken broth
- 15 ounces canned diced tomatoes (with green chiles)
- 15 ounces canned black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 fruit juice of lime
- 0.25 cup fresh cilantro, chopped
- 6 pieces corn tortillas, cut into strips
- 0.25 cup vegetable oil
- to taste salt
- to taste black pepper
- 1 piece avocado, diced (optional for garnish)
- 0.5 cup shredded cheddar cheese (optional for garnish)
- 0.25 cup sour cream (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes until softened.
Stir in the minced garlic, diced red and green bell peppers, and jalapeño. Cook for another 3-4 minutes.
Add ground cumin, chili powder, smoked paprika, and dried oregano. Stir well to coat vegetables with spices.
Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until chicken is fully cooked.
Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
Stir in the diced tomatoes, black beans, and corn. Simmer for 10 minutes to allow flavors to meld.
Stir in lime juice and fresh cilantro. Taste and adjust seasoning with salt and black pepper, if needed.
In a separate skillet, heat vegetable oil over medium heat. Fry the tortilla strips in batches until golden and crisp, then remove to a plate lined with paper towels.
To serve, ladle soup into bowls and top with crispy tortilla strips. Garnish with optional toppings such as diced avocado, shredded cheddar cheese, and sour cream.
Nutrition Facts
Calories |
3567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 36.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 8136 mg | 354% | |
| Total Carbohydrate | 338.0 g | 123% | |
| Dietary Fiber | 77.0 g | 275% | |
| Total Sugars | 50.1 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1264 mg | 97% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 6837 mg | 145% | |
*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.
