Tanya's You Can Do It Chicken Tortilla Soup

Warm up your weeknight dinners with "Tanya's You Can Do It Chicken Tortilla Soup," a hearty yet easy-to-make recipe brimming with bold flavors and satisfying textures. This crowd-pleasing soup starts with a base of sautéed onions, garlic, and jalapeño, layered with smoky spices like cumin, chili powder, and paprika for an irresistible depth of taste. Tender shredded chicken, black beans, and sweet corn soak up a flavorful broth enhanced with zestful lime juice and fresh cilantro. And don’t forget the pièce de résistance—crispy fried tortilla strips that add a delightful crunch to every spoonful. Ready in just 45 minutes, it’s a comforting, customizable dish perfect for busy weeknights or casual gatherings. Garnish with your favorite toppings like creamy avocado, tangy sour cream, or sharp cheddar cheese, and serve it piping hot for a meal that’s as vibrant as it is delicious.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 small jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 0.5 teaspoon smoked paprika
• 2 14.5-ounce cans diced tomatoes with green chilies (Rotel)
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup frozen corn kernels
• 1 15-ounce can black beans, drained and rinsed
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 corn tortillas, sliced into thin strips
• 0.5 cup vegetable oil (for frying tortilla strips)
• 1 cup shredded cheddar cheese (optional, for topping)
• 1 sliced avocado (optional, for topping)
• 0.5 cup sour cream (optional, for topping)

Directions

Step 1

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

Step 2

Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.

Step 3

Add the diced tomatoes with green chilies and chicken broth. Stir to combine, then bring the mixture to a gentle simmer.

Step 4

Carefully place the chicken breasts into the pot. Cover and let simmer for 15-20 minutes, or until the chicken is fully cooked and tender.

Step 5

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 6

Stir in the corn kernels, black beans, lime juice, and chopped cilantro. Simmer for an additional 5 minutes. Season the soup with salt and black pepper to taste.

Step 7

Meanwhile, prepare the tortilla strips. Heat vegetable oil in a medium skillet over medium-high heat. Add the strips of corn tortillas, working in batches if necessary, and fry until golden and crispy. Remove and drain on a paper towel-lined plate.

Step 8

Ladle the soup into bowls. Top each bowl with crispy tortilla strips and optional toppings like shredded cheddar cheese, sliced avocado, and sour cream, if desired.

Step 9

Serve the soup hot and enjoy!

Nutrition Facts

Serving size	(4209.3g)

Amount per serving	% Daily Value*
Calories	4176.8

Total Fat 238.0g	0%
Saturated Fat 64.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 565.6mg	0%
Sodium 9379.0mg	0%
Total Carbohydrate 280.2g	0%
Dietary Fiber 55.1g	0%
Total Sugars 49.6g
Protein 246.0g	0%

Vitamin D 28.5IU	0%
Calcium 1638.9mg	0%
Iron 26.5mg	0%
Potassium 6387.8mg	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: 50.4%

Protein: 23.2%

Carbs: 26.4%