Dionicia's Famous Chicken Tortilla Soup

Warm, hearty, and bursting with vibrant flavors, Dionicia’s Famous Chicken Tortilla Soup is a true crowd-pleaser that transforms simple ingredients into a comforting masterpiece. This recipe combines tender shredded chicken, black beans, fire-roasted tomatoes, and sweet corn in a rich, spiced broth infused with smoked paprika, chili powder, and cumin. A squeeze of fresh lime juice and a sprinkle of cilantro elevate the soup with bright, zesty notes, while crispy homemade tortilla strips, creamy avocado slices, melted cheddar cheese, and a dollop of sour cream add a delectable variety of textures and flavors. Perfect for weeknight dinners or cozy gatherings, this easy-to-follow recipe serves six and is ready in under an hour. Dive into this classic Mexican-inspired dish and savor the explosion of bold, satisfying tastes in every spoonful. Keywords: chicken tortilla soup, Mexican soup recipe, hearty soup, easy dinner idea, homemade tortilla strips.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 small jalapeño, seeded and diced
• 2 large chicken breasts
• 6 cups chicken broth
• 1 15-ounce can fire-roasted diced tomatoes
• 1 15-ounce can black beans, drained and rinsed
• 1.5 cups frozen corn kernels
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped
• 6 small corn tortillas, cut into thin strips
• 0.5 cup vegetable oil (for frying tortillas)
• 1 large avocado, sliced
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the chicken breasts, chicken broth, fire-roasted diced tomatoes, black beans, corn, smoked paprika, chili powder, cumin, salt, and black pepper to the pot. Stir to combine.

Step 5

Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is fully cooked.

Step 6

Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 7

Add the lime juice and fresh cilantro, stirring to combine. Let simmer for an additional 5 minutes.

Step 8

Meanwhile, heat the vegetable oil in a deep skillet over medium-high heat. Once hot, fry the tortilla strips in small batches until golden and crispy, about 1-2 minutes each. Remove from oil and place on paper towels to drain excess oil.

Step 9

Serve the soup hot, topped with crispy tortilla strips, sliced avocado, shredded cheddar cheese, and a dollop of sour cream. Enjoy!

Nutrition Facts

Serving size	(3582.8g)

Amount per serving	% Daily Value*
Calories	3857.5

Total Fat 263.5g	0%
Saturated Fat 70.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 507.3mg	0%
Sodium 7999.4mg	0%
Total Carbohydrate 215.2g	0%
Dietary Fiber 45.1g	0%
Total Sugars 50.5g
Protein 204.6g	0%

Vitamin D 0IU	0%
Calcium 1435.4mg	0%
Iron 19.8mg	0%
Potassium 4414.0mg	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: 58.5%

Protein: 20.2%

Carbs: 21.3%