Chef Pachuco's Chicken Tortilla Soup

Dive into the vibrant flavors of Chef Pachuco's Chicken Tortilla Soup, a hearty and soul-warming recipe that brings the essence of Tex-Mex cuisine straight to your table. This comforting soup is loaded with tender shredded chicken, smoky spices like cumin and paprika, and a medley of colorful bell peppers, all simmered to perfection in a rich tomato and chicken broth base. Crispy homemade tortilla strips add a satisfying crunch, while fresh lime juice and cilantro brighten every spoonful. Serve it topped with creamy avocado, tangy sour cream, and melty cheese for a customizable masterpiece that’s perfect for family dinners or a crowd-pleasing appetizer. Quick to prepare in just under an hour, this savory chicken tortilla soup is destined to become your go-to recipe for cozy nights and flavorful gatherings.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 small jalapeño, minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 14-ounce can diced tomatoes with green chilies
• 6 cups chicken broth
• 1 cup frozen corn kernels
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped
• 4 pieces corn tortillas, cut into strips
• 0.5 cup vegetable oil (for frying tortilla strips)
• 1 cup shredded cheddar or Monterey Jack cheese (optional, for garnish)
• 1 medium avocado, diced (optional, for garnish)
• 0.5 cup sour cream (optional, for garnish)

Directions

Step 1

In a large pot, heat 2 tablespoons of olive oil over medium heat. Season chicken breasts with salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until lightly browned. Remove chicken and set aside.

Step 2

In the same pot, add diced onion, garlic, red bell pepper, green bell pepper, and jalapeño (if using). Sauté for 5-6 minutes until softened and fragrant.

Step 3

Stir in ground cumin, chili powder, and smoked paprika, coating the vegetables evenly with the spices.

Step 4

Add the diced tomatoes with green chilies, chicken broth, and frozen corn kernels. Bring the mixture to a gentle boil.

Step 5

Return the chicken breasts to the pot. Reduce the heat and simmer for 20 minutes, or until the chicken is cooked through and tender.

Step 6

Remove the chicken from the pot, shred it using two forks, and return it to the soup. Stir in fresh lime juice and chopped cilantro.

Step 7

While the soup simmers, prepare the tortilla strips. Heat 0.5 cup of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Remove and drain on a paper towel-lined plate.

Step 8

Serve the soup hot, topped with crispy tortilla strips, shredded cheese, diced avocado, and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(3581.6g)

Amount per serving	% Daily Value*
Calories	3757.9

Total Fat 250.9g	0%
Saturated Fat 66.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 475.8mg	0%
Sodium 5233.9mg	0%
Total Carbohydrate 215.5g	0%
Dietary Fiber 44.6g	0%
Total Sugars 46.9g
Protein 190.2g	0%

Vitamin D 27.5IU	0%
Calcium 1453.7mg	0%
Iron 20.0mg	0%
Potassium 5430.2mg	0%

*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.

Source of Calories

Fat: 58.2%

Protein: 19.6%

Carbs: 22.2%