Johnny Jalapeno's Chicken Tortilla Soup

Warm your soul with the bold, zesty flavors of Johnny Jalapeno's Chicken Tortilla Soup! This hearty, Tex-Mex-inspired recipe features tender shredded chicken simmered in a smoky, spiced broth infused with jalapeños, cumin, chili powder, and a touch of fresh lime juice. Loaded with wholesome ingredients like black beans, sweet corn, and vibrant tomatoes with green chilies, this soup strikes the perfect balance of comforting and invigorating. Topped with crispy tortilla strips, creamy avocado, gooey melted cheese, and a dollop of sour cream, every spoonful offers amazing layers of texture and taste. Ready in under an hour, this crowd-pleasing chicken tortilla soup is perfect for weeknight dinners or cozy gatherings. Dive into this flavorful fiesta in a bowl today!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 1 Jalapeño, diced (seeds removed for less heat)
• 2 medium Chicken breasts, boneless and skinless
• 6 cups Chicken broth
• 1 15-ounce can Canned diced tomatoes with green chilies
• 1 cup Corn kernels (fresh, frozen, or canned)
• 1 15-ounce can Canned black beans, drained and rinsed
• 2 teaspoons Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Juice of lime
• 2 cups Tortilla strips (store-bought or homemade)
• 1 cup Shredded cheese (cheddar or Monterey Jack)
• 1 Avocado, diced
• 0.5 cup Sour cream, for topping

Directions

Step 1

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

Step 2

Add the diced onion, minced garlic, and jalapeño to the pot. Sauté for 3-4 minutes until the onion softens and becomes translucent.

Step 3

Place the chicken breasts into the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook the chicken for 15 minutes or until fully cooked.

Step 4

Remove the cooked chicken from the pot and shred it using two forks. Set aside.

Step 5

To the simmering pot, add the canned diced tomatoes with green chilies, corn kernels, black beans, ground cumin, chili powder, paprika, salt, and black pepper. Stir well to combine.

Step 6

Return the shredded chicken to the pot and let the soup simmer for another 10 minutes to allow the flavors to meld.

Step 7

Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.

Step 8

Ladle the soup into bowls and garnish each serving with tortilla strips, shredded cheese, diced avocado, and a dollop of sour cream.

Step 9

Serve warm and enjoy this hearty and spicy chicken tortilla soup!

Nutrition Facts

Serving size	(3700.8g)

Amount per serving	% Daily Value*
Calories	3708.1

Total Fat 172.8g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 475.8mg	0%
Sodium 9345.1mg	0%
Total Carbohydrate 323.5g	0%
Dietary Fiber 61.5g	0%
Total Sugars 37.3g
Protein 217.5g	0%

Vitamin D 27.5IU	0%
Calcium 1594.0mg	0%
Iron 27.8mg	0%
Potassium 6110.8mg	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: 41.8%

Protein: 23.4%

Carbs: 34.8%