Mexican Tortilla Chicken Soup

Savor the bold and comforting flavors of Mexican Tortilla Chicken Soup, a hearty dish that's perfect for any season. This vibrant soup is infused with smoky spices like cumin, chili powder, and paprika, bringing warmth to a robust base of chicken broth, shredded chicken, black beans, and sweet corn. The real star, however, is the crispy homemade tortilla strips, which add a satisfying crunch to every bite. Topped with creamy avocado, zesty lime, fresh cilantro, melted cheddar, and a dollop of tangy sour cream, this recipe balances rich textures and flavors in every spoonful. Ready in just 45 minutes, this easy-to-make, crowd-pleasing soup is a must-try for lovers of Mexican cuisine. Perfect for weeknight dinners or casual gatherings, it’s a dish that warms both the heart and soul!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 2 cups chicken breast, cooked and shredded
• 6 cups chicken broth
• 1 15-ounce can diced tomatoes with green chilies (e.g., Rotel)
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 2 tablespoons fresh lime juice
• 0 salt, to taste
• 0 black pepper, to taste
• 6 corn tortillas, cut into strips
• 1 cup vegetable oil
• 1 avocado, diced
• 0.25 cup cilantro, chopped
• 0.5 cup shredded cheddar cheese
• 0.25 cup sour cream

Directions

Step 1

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

Step 2

Add the diced onion, minced garlic, and jalapeño to the pot. Sauté for 3-4 minutes, or until the onion is translucent.

Step 3

Stir in the shredded chicken, chicken broth, diced tomatoes with green chilies, black beans, frozen corn, ground cumin, chili powder, and paprika. Bring the mixture to a boil.

Step 4

Reduce the heat to low and let the soup simmer for 20 minutes to allow the flavors to meld.

Step 5

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

Step 6

Fry the sliced corn tortillas in batches until they are golden brown and crispy, about 1-2 minutes per batch. Remove and place on paper towels to drain excess oil.

Step 7

After the soup has simmered, stir in the lime juice and season with salt and pepper to taste.

Step 8

Serve the soup hot, topped with crispy tortilla strips, diced avocado, fresh cilantro, shredded cheddar cheese, and a dollop of sour cream.

Nutrition Facts

Serving size	3991.3 grams (3991.3g)

Amount per serving	% Daily Value*
Calories	4957

Total Fat 324.80g	416%
Saturated Fat 65.90g	330%
Polyunsaturated Fat 137.10g
Cholesterol 514mg	171%
Sodium 5937mg	258%
Total Carbohydrate 309.50g	113%
Dietary Fiber 66.50g	238%
Total Sugars 35.50g
Protein 247.80g	496%

Vitamin D 25IU	125%
Calcium 1228mg	94%
Iron 29mg	163%
Potassium 5996mg	128%

*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: 56.7%

Protein: 19.2%

Carbs: 24.0%