Neiman Marcus Cafe Chicken Tortilla Soup

Warm up with a bowl of Neiman Marcus Cafe Chicken Tortilla Soup—a vibrant, Tex-Mex-inspired dish that combines bold flavors with comforting textures. Packed with tender shredded chicken, black beans, and sweet corn, this hearty soup is simmered in a richly spiced broth infused with smoky chili powder, paprika, and fresh cilantro. It’s topped with crispy homemade tortilla strips for that satisfying crunch and can be elevated with optional garnishes like creamy avocado, melty cheese, and a zesty squeeze of lime. Quick to prepare in just under an hour, this crowd-pleasing recipe is perfect for weeknight dinners or cozy gatherings. Enjoy a taste of the Southwest in every spoonful!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups Chicken breast, cooked and shredded
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Jalapeño, seeded and diced
• 1 large Red bell pepper, diced
• 6 cups Chicken broth
• 14.5 ounces Canned diced tomatoes with green chilies
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 cup Corn kernels, fresh or frozen
• 15 ounces Black beans, drained and rinsed
• 2 tablespoons Fresh cilantro, chopped
• 4 Corn tortillas, cut into strips
• 1 Lime, cut into wedges (for serving)
• 1 large Avocado, diced (optional)
• 1 cup Shredded cheddar or Monterey Jack cheese (optional)

Directions

Step 1

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

Step 2

Add the diced yellow onion, minced garlic, and diced jalapeño to the pot. Sauté for 3-4 minutes until the vegetables are softened and fragrant.

Step 3

Stir in the diced red bell pepper and continue cooking for another 2-3 minutes.

Step 4

Add the chicken broth, canned diced tomatoes with green chilies, ground cumin, chili powder, paprika, and salt. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes, allowing the flavors to meld together.

Step 6

Add the corn kernels, black beans, and shredded chicken to the pot. Stir well and cook for another 10 minutes.

Step 7

Stir in the fresh chopped cilantro and adjust seasonings to taste, if necessary.

Step 8

While the soup is simmering, heat a small amount of oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy. Drain on a paper towel-lined plate and set aside.

Step 9

Ladle the soup into bowls and top with crispy tortilla strips. Optionally, garnish with diced avocado, shredded cheese, and a squeeze of fresh lime juice.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(3867.1g)

Amount per serving	% Daily Value*
Calories	3098.0

Total Fat 116.0g	0%
Saturated Fat 38.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 545mg	0%
Sodium 7685.1mg	0%
Total Carbohydrate 279.7g	0%
Dietary Fiber 68.7g	0%
Total Sugars 44.7g
Protein 257.1g	0%

Vitamin D 49IU	0%
Calcium 1476.1mg	0%
Iron 27.1mg	0%
Potassium 6513.6mg	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: 32.7%

Protein: 32.2%

Carbs: 35.1%