Steph's Chicken Tortilla Soup

Warm, hearty, and bursting with bold flavors, Steph's Chicken Tortilla Soup is your new go-to comfort food. This zesty soup combines tender shredded chicken, smoky spices like cumin, chili powder, and paprika, and a medley of wholesome ingredients including black beans, corn, and juicy tomatoes. Finished with a bright splash of lime and aromatic cilantro, it's the perfect balance of spice and freshness. But what truly sets this dish apart are the golden, crispy homemade tortilla strips, adding a satisfying crunch to every spoonful. Ready in under an hour, this easy recipe is ideal for weeknight dinners or a cozy family meal. Garnish with shredded cheddar, creamy avocado, or tangy sour cream for a customizable feast that pairs beautifully with your favorite toppings. Perfect for those craving a Tex-Mex-inspired dish that is both comforting and vibrant!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium jalapeño, seeded and diced
• 2 pieces chicken breast, boneless and skinless
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 15 ounces canned diced tomatoes, with juice
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned corn, drained
• 6 cups chicken broth
• 1 large lime, juiced
• 0.25 cup fresh cilantro, chopped
• 6 pieces corn tortillas, cut into strips
• 0.5 cup vegetable oil (for frying tortilla strips)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese (optional for garnish)
• 0.5 cup sour cream (optional for garnish)
• 1 large avocado, diced (optional for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

Stir in the garlic and jalapeño, cooking for another 2 minutes until fragrant.

Step 4

Place the chicken breasts into the pot and season with cumin, chili powder, smoked paprika, salt, and black pepper.

Step 5

Pour in the canned diced tomatoes (including their juice), black beans, corn, and chicken broth.

Step 6

Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the chicken is cooked through.

Step 7

While the soup is cooking, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium-high heat.

Step 8

Add the tortilla strips in small batches and fry until golden and crispy, about 2-3 minutes. Remove and drain on a paper towel-lined plate.

Step 9

Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the soup.

Step 10

Stir in the lime juice and chopped cilantro, then adjust seasoning with additional salt or spices, if needed.

Step 11

Serve the soup hot, topped with crispy tortilla strips and optional garnishes like cheddar cheese, sour cream, or diced avocado.

Nutrition Facts

Serving size	(4201.5g)

Amount per serving	% Daily Value*
Calories	4568.4

Total Fat 265.7g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 475.8mg	0%
Sodium 9555.7mg	0%
Total Carbohydrate 368.9g	0%
Dietary Fiber 76.3g	0%
Total Sugars 45.1g
Protein 223.8g	0%

Vitamin D 69.2IU	0%
Calcium 1682.2mg	0%
Iron 31.3mg	0%
Potassium 6863.9mg	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: 50.2%

Protein: 18.8%

Carbs: 31.0%