Shrimp and Chicken Tortilla Soup

Dive into a bowl of bold flavors with this hearty Shrimp and Chicken Tortilla Soup! Packed with tender shredded chicken, juicy shrimp, black beans, sweet corn, and a medley of zesty spices like cumin and chili powder, this dish is a satisfying fusion of protein and vibrant ingredients. A tomato-rich base infused with green chilies and lime juice adds a tangy kick, while toppings like crunchy tortilla strips, melty cheese, and fresh cilantro take it to the next level. Perfect for cozy nights or entertaining guests, this one-pot wonder is ready in under an hour and serves up to six. Whether you're craving comfort or looking for a crowd-pleasing meal, this protein-packed tortilla soup is a flavorful, easy-to-make favorite you'll come back to time and again.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• 1 pound raw shrimp, peeled and deveined
• 6 cups chicken broth
• 1 can diced tomatoes (14 oz can)
• 2 tablespoons tomato paste
• 1 can diced green chilies (4 oz can)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped (optional)
• 0.5 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup tortilla strips or crushed tortilla chips

Directions

Step 1

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

Step 2

Add the diced onions and cook for 3-4 minutes until they begin to soften.

Step 3

Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the chicken breasts to the pot and sear for 2-3 minutes per side until lightly browned.

Step 5

Pour in the chicken broth, diced tomatoes, tomato paste, and green chilies. Stir to combine.

Step 6

Add the corn, black beans, cumin, chili powder, paprika, salt, and black pepper. Stir well.

Step 7

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the chicken is fully cooked.

Step 8

Remove the chicken breasts from the pot. Shred the chicken using two forks and return it to the soup.

Step 9

Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked.

Step 10

Stir in the lime juice and chopped cilantro (if using).

Step 11

Taste and adjust the seasonings, if necessary.

Step 12

Serve the soup hot and garnish with shredded cheese and tortilla strips or crushed tortilla chips.

Nutrition Facts

Serving size	(3305.1g)

Amount per serving	% Daily Value*
Calories	2595.4

Total Fat 82.9g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1302.8mg	0%
Sodium 7314.9mg	0%
Total Carbohydrate 158.3g	0%
Dietary Fiber 30.3g	0%
Total Sugars 26.2g
Protein 314.0g	0%

Vitamin D 16.5IU	0%
Calcium 1148.7mg	0%
Iron 20.3mg	0%
Potassium 5491.1mg	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: 28.3%

Protein: 47.7%

Carbs: 24.0%