Michele's Chicken Tortilla Soup

Warm, hearty, and bursting with bold flavors, Michele's Chicken Tortilla Soup is the ultimate comfort food with a zesty twist. Packed with tender shredded chicken, black beans, sweet corn, and a rich tomato-based broth, this soup is beautifully seasoned with cumin, chili powder, and paprika for a smoky, Southwestern flair. Topped with crunchy homemade tortilla strips, creamy avocado slices, and optional garnishes like shredded cheese and sour cream, each bowl delivers a delightful medley of textures and tastes. Perfectly balanced with a squeeze of lime and fresh cilantro, this easy-to-make soup is ready in just 45 minutes and serves six, making it a great choice for weeknight dinners or cozy gatherings. If you're craving a satisfying and flavorful dish, Michele's Chicken Tortilla Soup is sure to warm your soul!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 seeded and diced jalapeño
• 6 cups chicken broth
• 1 28-ounce can diced tomatoes
• 1 15-ounce can, rinsed and drained black beans
• 1 cup, fresh or frozen corn kernels
• 3 cups cooked shredded chicken
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon, or to taste salt
• 0.5 teaspoons, or to taste black pepper
• 2 tablespoons lime juice
• 0.25 cup, chopped fresh cilantro
• 4 cut into strips corn tortillas
• 0.25 cup, for frying vegetable oil
• 1 sliced, for garnish avocado
• 1 cup, for garnish (optional) shredded cheese
• 0.5 cup, for garnish (optional) sour cream

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and jalapeño, and sauté for 3-4 minutes, until softened.

Step 2

Add the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 3

Pour in the chicken broth, diced tomatoes, black beans, and corn. Stir to combine.

Step 4

Add the shredded chicken, ground cumin, chili powder, paprika, salt, and black pepper. Bring the soup to a gentle simmer over medium heat.

Step 5

Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.

Step 6

While the soup is simmering, prepare the tortilla strips. Heat the vegetable oil in a small skillet over medium 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 7

Once the soup has cooked, stir in the lime juice and fresh cilantro. Taste and adjust seasoning if needed.

Step 8

Ladle the soup into bowls and top with crispy tortilla strips. Garnish with sliced avocado, shredded cheese, sour cream, or additional cilantro as desired.

Step 9

Serve warm and enjoy!

Nutrition Facts

Serving size	(4117.9g)

Amount per serving	% Daily Value*
Calories	3541.2

Total Fat 178.1g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 36.5g
Cholesterol 786.9mg	0%
Sodium 9380.6mg	0%
Total Carbohydrate 187.6g	0%
Dietary Fiber 51.8g	0%
Total Sugars 51.5g
Protein 315.3g	0%

Vitamin D 0IU	0%
Calcium 1775.6mg	0%
Iron 31.0mg	0%
Potassium 5595.9mg	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: 44.3%

Protein: 34.9%

Carbs: 20.8%