Melissa's Chicken Tortilla Soup

Warm up with the comforting and flavorful goodness of Melissa's Chicken Tortilla Soup, a vibrant one-pot wonder packed with bold spices and fresh ingredients. This hearty soup combines tender shredded chicken, zesty lime juice, and smoky spices like cumin, chili powder, and paprika, creating a rich and satisfying broth. Highlights include sweet bursts of corn, protein-rich black beans, and an optional touch of heat from diced jalapeño. Perfectly garnished with crunchy tortilla strips, creamy avocado, shredded cheese, and a dollop of sour cream, this Tex-Mex-inspired dish is both nourishing and customizable. Ready in just 50 minutes, it's an ideal weeknight dinner with six generous servings to share. Whether you're chasing cozy comfort or a bit of spice, this chicken tortilla soup checks all the boxes for a crowd-pleasing meal.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium jalapeño, diced (optional for spice)
• 2 pieces chicken breasts, boneless and skinless
• 6 cups chicken broth
• 1 14.5-ounce can diced tomatoes, canned with juice
• 1 15-ounce can black beans, canned and rinsed
• 1 cup corn, canned or frozen
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped
• 1 cup tortilla strips (store-bought or homemade, for garnish)
• 0.5 cup shredded cheese (cheddar or Monterey Jack, for garnish)
• 0.25 cup sour cream (for garnish)
• 1 piece avocado, diced (for garnish)

Directions

Step 1

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

Step 2

Add the diced onion, and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and diced jalapeño (if using), and cook for an additional 1 minute until fragrant.

Step 4

Place the chicken breasts into the pot, and pour in the chicken broth.

Step 5

Add the canned diced tomatoes (with juice), black beans (rinsed), and corn.

Step 6

Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes or until the chicken is cooked through.

Step 8

Remove the chicken breasts from the pot and shred them using two forks.

Step 9

Return the shredded chicken to the pot and stir to combine.

Step 10

Stir in the lime juice and fresh cilantro, and cook for 2 more minutes.

Step 11

Taste and adjust the seasoning, if needed.

Step 12

Ladle the soup into bowls and garnish with tortilla strips, shredded cheese, sour cream, diced avocado, or additional cilantro as desired.

Nutrition Facts

Serving size	(3540.3g)

Amount per serving	% Daily Value*
Calories	2846.3

Total Fat 125.9g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.8mg	0%
Sodium 8970.6mg	0%
Total Carbohydrate 252.8g	0%
Dietary Fiber 56.6g	0%
Total Sugars 42.6g
Protein 195.3g	0%

Vitamin D 15.5IU	0%
Calcium 1050.5mg	0%
Iron 23.6mg	0%
Potassium 6117.9mg	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: 38.7%

Protein: 26.7%

Carbs: 34.6%