Aye Mami Chicken Tortilla Soup

Dive into a bowl of vibrant flavor with this 'Aye Mami Chicken Tortilla Soup,' a hearty and aromatic twist on a classic comfort dish. This one-pot wonder combines tender shredded chicken, smoky spices like paprika and cumin, and a medley of black beans, sweet corn, and juicy tomatoes, all simmered in a savory chicken broth. Topped with crispy homemade tortilla strips, creamy avocado, tangy lime wedges, and melted cheese, every bite delivers a fiesta of textures and tastes. Perfect for weeknight dinners or a cozy gathering, this soup is easy to make in just 50 minutes and serves up to six. Whether you’re seeking a flavorful meal or a nourishing option, this zesty tortilla soup will become a crowd favorite! Keywords: chicken tortilla soup recipe, homemade tortilla soup, easy comfort food, Mexican-inspired soup, weeknight dinner ideas.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, finely chopped
• 2 chicken breasts, boneless and skinless
• 6 cups chicken broth
• 1 14-ounce can diced tomatoes, canned
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 0.5 cup fresh cilantro, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 corn tortillas, sliced into thin strips
• 0.5 cup vegetable oil for frying
• 1 lime, cut into wedges
• 1 avocado, diced
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 0.5 cup sour cream (optional)

Directions

Step 1

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

Step 2

Add the diced onion, minced garlic, and chopped jalapeño. Sauté for 5-6 minutes, until softened and fragrant.

Step 3

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

Step 4

Remove the chicken breasts from the pot and shred them using two forks. Set aside.

Step 5

To the pot, add the diced tomatoes, black beans, frozen corn, smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir well to combine.

Step 6

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

Step 7

While the soup simmers, heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels and set aside.

Step 8

Stir the chopped cilantro into the soup just before serving.

Step 9

Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream if desired. Serve with lime wedges on the side for an extra citrusy kick.

Nutrition Facts

Serving size	1456.6 grams (1456.6g)

Amount per serving	% Daily Value*
Calories	2670

Total Fat 227.00g	291%
Saturated Fat 61.00g	305%
Polyunsaturated Fat 2.70g
Cholesterol 180mg	60%
Sodium 1321mg	57%
Total Carbohydrate 112.40g	41%
Dietary Fiber 41.90g	150%
Total Sugars 17.80g
Protein 64.00g	128%

Vitamin D 24IU	120%
Calcium 1228mg	94%
Iron 12mg	66%
Potassium 2845mg	61%

*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: 74.3%

Protein: 9.3%

Carbs: 16.4%