Southwestern Chicken Tortilla Soup

Warm up with a bowl of hearty and flavorful Southwestern Chicken Tortilla Soup, a fusion of vibrant Tex-Mex spices and fresh ingredients that make every spoonful unforgettable. This comforting soup begins with tender shredded chicken simmered in a rich broth infused with smoky paprika, zesty cumin, and a hint of chili powder, balanced by the sweetness of corn and the earthiness of black beans. Topped with crispy homemade tortilla strips, creamy avocado, shredded cheese, and a dollop of sour cream, each bite is bursting with layers of texture and flavor. Finished with a squeeze of lime and fresh cilantro, this recipe is easy to prepare in under an hour and perfect for weeknight dinners or gatherings. Ideal for those seeking a gluten-free and crowd-pleasing dish with bold southwestern flair, this one-pot wonder is a delicious way to spice up your meal rotation!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 units garlic cloves, minced
• 1 unit jalapeño, seeded and diced
• 2 units chicken breasts, boneless and skinless
• 6 cups chicken broth, low-sodium
• 1 14-ounce can diced tomatoes, canned
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1.5 teaspoons chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 4 units corn tortillas
• 2 tablespoons vegetable oil
• 1 unit avocado, diced
• 0.25 cup cilantro, chopped
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 0.5 cup sour cream

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

Sauté the diced onion, garlic, and jalapeño until softened, about 4-5 minutes.

Step 3

Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is fully cooked.

Step 4

Remove the cooked chicken breasts from the pot and allow them to cool slightly. Shred the chicken using two forks and set aside.

Step 5

To the pot, add the diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and let the soup simmer for 10 minutes.

Step 6

Add the shredded chicken back into the pot along with the lime juice. Simmer for an additional 5 minutes to combine flavors.

Step 7

While the soup simmers, prepare the tortilla strips. Slice the corn tortillas into thin strips.

Step 8

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy. Remove and drain on a paper towel-lined plate.

Step 9

Serve the soup hot, garnished with diced avocado, chopped cilantro, shredded cheese, and a dollop of sour cream. Top with the crispy tortilla strips for added texture.

Nutrition Facts

Serving size	(3755.5g)

Amount per serving	% Daily Value*
Calories	3219.0

Total Fat 162.5g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 19.5g
Cholesterol 473.3mg	0%
Sodium 4928.9mg	0%
Total Carbohydrate 264.5g	0%
Dietary Fiber 64.2g	0%
Total Sugars 40.0g
Protein 198.8g	0%

Vitamin D 27.5IU	0%
Calcium 1508.3mg	0%
Iron 22.1mg	0%
Potassium 4977.7mg	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: 44.1%

Protein: 24.0%

Carbs: 31.9%