Sara's Tex Mex Chicken Tortilla Soup

Warm up with a bowl of Sara's Tex Mex Chicken Tortilla Soup, a flavor-packed, hearty dish that combines zesty Tex-Mex spices with wholesome ingredients for the perfect comfort food. This one-pot wonder features tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn simmered in a vibrant, spiced chicken broth enhanced with cumin, chili powder, and smoked paprika. Homemade crispy tortilla strips add the perfect crunch, while fresh lime juice and cilantro brighten each bite. Garnish with creamy avocado, shredded cheese, and a dollop of sour cream for a customizable finish that will delight your taste buds. Ready in under an hour and serving six, this recipe is perfect for weeknight dinners or cozy gatherings. Keywords: Tex-Mex chicken tortilla soup, hearty comfort food, shredded chicken soup, homemade tortilla strips, one-pot soup recipe, easy weeknight dinner ideas.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium jalapeño, finely diced
• 2 medium chicken breasts (boneless, skinless)
• 14 ounces canned fire-roasted tomatoes (undrained)
• 15 ounces canned black beans (drained and rinsed)
• 1 cup frozen corn kernels
• 6 cups chicken broth
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 small corn tortillas
• 0.25 cup vegetable oil (for frying)
• 0.25 cup fresh cilantro, chopped
• 1 large avocado, diced
• 0.5 cup shredded cheese (optional for garnish)
• 0.25 cup sour cream (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño. Sauté for 3-4 minutes until the onion is translucent and fragrant.

Step 2

Place the chicken breasts into the pot. Add the fire-roasted tomatoes, black beans, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.

Step 3

Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).

Step 4

While the soup is simmering, prepare the tortilla strips. Slice the corn tortillas into thin strips. Heat the vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy. Remove and drain on a paper towel-lined plate.

Step 5

Remove the cooked chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks, then return it to the pot. Stir in the lime juice and chopped cilantro.

Step 6

Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream, if desired.

Step 7

Serve hot and enjoy!

Nutrition Facts

Serving size	(3618.6g)

Amount per serving	% Daily Value*
Calories	3124.6

Total Fat 166.1g	0%
Saturated Fat 39.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.8mg	0%
Sodium 8167.0mg	0%
Total Carbohydrate 234.8g	0%
Dietary Fiber 65.0g	0%
Total Sugars 40.4g
Protein 193.3g	0%

Vitamin D 57.2IU	0%
Calcium 1040.5mg	0%
Iron 24.3mg	0%
Potassium 6117.2mg	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: 46.6%

Protein: 24.1%

Carbs: 29.3%