The Best Chicken Tortilla Soup Ever

Discover why *The Best Chicken Tortilla Soup Ever* lives up to its name with bold, zesty flavors and hearty ingredients that make it a comfort food favorite. This irresistible soup combines tender shredded chicken, fire-roasted diced tomatoes, black beans, and sweet corn in a perfectly spiced broth infused with cumin, chili powder, and paprika. Topped with crispy homemade tortilla strips, creamy avocado, shredded cheese, and a dollop of tangy sour cream, this dish delivers a perfect balance of texture and taste. Ready in just 50 minutes, this one-pot wonder is a crowd-pleasing weeknight dinner or a show-stopping starter. Give this ultimate chicken tortilla soup recipe a try and transport your taste buds to flavor heaven! Perfect for chilly nights or any time you're craving a south-of-the-border classic.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium jalapeño, seeded and diced
• 1 pound chicken breasts
• 6 cups chicken broth
• 1 14.5 ounce can fire-roasted diced tomatoes
• 1 15 ounce can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice, freshly squeezed
• 0.25 cup cilantro, chopped
• 4 small corn tortillas, cut into strips
• 1 avocado, diced (for topping)
• 1 cup shredded cheese (e.g., Monterey Jack or cheddar, for topping)
• 0.5 cup sour cream (for topping)
• 0.25 cup vegetable oil (for frying tortilla strips)

Directions

Step 1

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

Step 2

Add the chicken breasts to the pot and pour in the chicken broth to cover them. Bring the soup to a gentle boil and reduce the heat to a simmer. Cook for about 15 minutes or until the chicken is fully cooked and easily shreds with a fork.

Step 3

Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set the shredded chicken aside.

Step 4

To the pot, add the fire-roasted diced tomatoes, black beans, corn, ground cumin, chili powder, paprika, salt, and black pepper. Stir to combine.

Step 5

Return the shredded chicken to the pot and let the soup simmer for an additional 10 minutes to allow the flavors to meld together.

Step 6

While the soup is simmering, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Drain on a paper towel-lined plate and set aside.

Step 7

Remove the soup from the heat and stir in the lime juice and chopped cilantro.

Step 8

Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream. Serve immediately and enjoy!

Nutrition Facts

Serving size	(3738.7g)

Amount per serving	% Daily Value*
Calories	3590.0

Total Fat 180.2g	0%
Saturated Fat 57.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 552.8mg	0%
Sodium 7871.5mg	0%
Total Carbohydrate 268.6g	0%
Dietary Fiber 58.0g	0%
Total Sugars 44.3g
Protein 242.4g	0%

Vitamin D 24IU	0%
Calcium 1571.3mg	0%
Iron 27.5mg	0%
Potassium 4623.2mg	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: 44.2%

Protein: 26.4%

Carbs: 29.3%