Pastor Tom's Tortilla Soup

Warm, comforting, and bursting with bold Tex-Mex flavors, Pastor Tom's Tortilla Soup is a hearty classic that’s perfect for any occasion. This richly spiced soup combines tender shredded chicken, black beans, sweet corn, and tangy lime in a savory chicken broth seasoned with chili powder, cumin, and paprika. Topped with crispy homemade tortilla strips, creamy avocado slices, cheddar cheese, and a dollop of sour cream, it balances texture and flavor in every bite. Quick to prepare in just an hour, this easy tortilla soup recipe serves six and is ideal for family dinners or cozy gatherings. Keywords: tortilla soup, Tex-Mex chicken soup, comforting soups, easy dinner recipe, Pastor Tom’s Tortilla Soup.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 seeded and minced jalapeño
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 2 boneless, skinless chicken breasts
• 8 cups chicken broth
• 1 14-ounce can diced tomatoes
• 1 15-ounce can, drained and rinsed black beans
• 1 cup frozen corn
• 2 tablespoons lime juice
• 0.25 cup chopped cilantro
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 6 cut into thin strips corn tortillas
• 0.25 cup vegetable oil (for frying)
• 1 sliced, for garnish avocado
• 1 cup shredded, for garnish cheddar cheese
• 0.5 cup, for garnish sour cream

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the diced yellow onion, minced garlic, and jalapeño. Sauté for 4-5 minutes until the onion is translucent and aromatic.

Step 2

Stir in the chili powder, cumin, and paprika, cooking for another 1-2 minutes to toast the spices.

Step 3

Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is fully cooked.

Step 4

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

Step 5

Add the diced tomatoes, black beans, and frozen corn to the broth. Stir well and return the shredded chicken to the pot.

Step 6

Stir in the lime juice and chopped cilantro. Season with salt and black pepper to taste. Simmer the soup for another 10 minutes to let the flavors blend.

Step 7

Meanwhile, heat 1/4 cup of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until they are golden and crispy. Remove and drain on paper towels.

Step 8

To serve, ladle the soup into bowls. Top each bowl with crispy tortilla strips, sliced avocado, shredded cheddar cheese, and a dollop of sour cream.

Nutrition Facts

Serving size	(3709.7g)

Amount per serving	% Daily Value*
Calories	2695.1

Total Fat 159.9g	0%
Saturated Fat 49.5g	0%
Polyunsaturated Fat 17.1g
Cholesterol 321.3mg	0%
Sodium 9801.8mg	0%
Total Carbohydrate 182.1g	0%
Dietary Fiber 44.0g	0%
Total Sugars 37.2g
Protein 152.2g	0%

Vitamin D 2IU	0%
Calcium 1257.2mg	0%
Iron 21.0mg	0%
Potassium 4101.6mg	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: 51.8%

Protein: 21.9%

Carbs: 26.2%