Chicken Tortilla Soup Similar to Houston's

Experience the comforting flavors of this Chicken Tortilla Soup, inspired by Houston’s iconic recipe. Packed with tender shredded chicken, smoky spices like cumin and paprika, and vibrant vegetables including jalapeño and red bell pepper, this hearty soup delivers bold, satisfying bites in every spoonful. Simmered to perfection with black beans, corn, and homemade tortilla strips, it’s then brightened with fresh cilantro and a squeeze of lime juice for a zesty finish. Ready in just an hour, this one-pot wonder is the ultimate combination of soul-warming and flavor-packed. Top it off with creamy avocado, melted cheese, or extra tortilla strips for a restaurant-quality meal at home. Perfect for cozy family dinners or casual gatherings, this chicken tortilla soup is sure to become your go-to favorite.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Chicken breast, boneless and skinless
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 medium Jalapeño, seeded and diced
• 1 medium Red bell pepper, diced
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 14.5 ounces Diced tomatoes, canned
• 5 cups Chicken broth
• 6 pieces Corn tortillas, cut into strips
• 1 cup Frozen corn kernels
• 1 cup Black beans, rinsed and drained
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 medium Lime, juiced
• 1 medium Avocado, diced (optional)
• 0.5 cup Shredded cheese (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for 5–6 minutes per side, or until fully cooked. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion, minced garlic, jalapeño, and red bell pepper. Sauté for 5–7 minutes, or until vegetables are softened.

Step 4

Stir in the cumin, chili powder, and smoked paprika, cooking for 1–2 minutes until fragrant.

Step 5

Pour in the canned diced tomatoes and chicken broth. Bring the mixture to a simmer.

Step 6

Shred the cooked chicken into bite-sized pieces using two forks, then return the shredded chicken to the pot.

Step 7

Stir in the tortilla strips, frozen corn, black beans, salt, and black pepper. Simmer for 15–20 minutes, stirring occasionally.

Step 8

Just before serving, stir in the chopped cilantro and lime juice for a fresh, tangy flavor.

Step 9

Ladle the soup into bowls and garnish with diced avocado, shredded cheese, and additional tortilla strips, if desired.

Nutrition Facts

Serving size	(3326.1g)

Amount per serving	% Daily Value*
Calories	2693.4

Total Fat 98.7g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 355.8mg	0%
Sodium 6440.7mg	0%
Total Carbohydrate 292.7g	0%
Dietary Fiber 61.4g	0%
Total Sugars 41.9g
Protein 188.9g	0%

Vitamin D 57.2IU	0%
Calcium 1071.1mg	0%
Iron 25.7mg	0%
Potassium 5606.2mg	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: 31.6%

Protein: 26.8%

Carbs: 41.6%