Texas Chicken Tortilla Soup

Warm up your soul with the bold flavors of Texas Chicken Tortilla Soup, a hearty, Tex-Mex-inspired dish that's perfect for any occasion. This comforting soup is brimming with tender shredded chicken, black beans, sweet corn, and a medley of aromatic spices like cumin, chili powder, and paprika, all simmered together in a rich tomato-based broth. Topped with golden, crispy homemade tortilla strips and customizable garnishes like creamy avocado, shredded cheese, and zesty lime, this recipe strikes the perfect balance of satisfying richness and flavorful zest. Quick to prepare in just 45 minutes and ideal for weeknight dinners or casual gatherings, this one-pot wonder will delight your taste buds and keep you coming back for more. Perfect for fans of easy chicken soups, spicy Tex-Mex meals, and bold comfort food, this Texas Chicken Tortilla Soup is a must-try!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 3 Garlic cloves, minced
• 1 Jalapeño, seeded and minced
• 14.5 ounces Diced tomatoes with green chilies (Rotel)
• 6 cups Chicken broth
• 3 cups Cooked and shredded chicken
• 15 ounces Black beans, drained and rinsed
• 1.5 cups Corn kernels (frozen or canned, drained)
• 2 teaspoons Ground cumin
• 2 teaspoons Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 6 Corn tortillas
• 0.25 cup Vegetable oil (for frying)
• 1 Avocado, diced (optional topping)
• 1 cup Shredded cheese (cheddar or Monterey Jack, optional topping)
• 0.5 cup Sour cream (optional topping)
• 4 Lime wedges (for serving, optional)

Directions

Step 1

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

Step 2

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

Step 3

Stir in the diced tomatoes with green chilies, chicken broth, cooked chicken, black beans, corn, ground cumin, chili powder, paprika, salt, and black pepper.

Step 4

Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, to allow the flavors to blend.

Step 5

While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips using a sharp knife.

Step 6

Heat vegetable oil in a skillet over medium heat. Once hot, fry the tortilla strips in batches until they are golden and crispy, about 1-2 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.

Step 7

After the soup has simmered, remove it from the heat and stir in the freshly chopped cilantro.

Step 8

Ladle the soup into bowls and top with crispy tortilla strips. Add your choice of additional toppings like diced avocado, shredded cheese, sour cream, and a squeeze of fresh lime juice.

Step 9

Serve immediately and enjoy this flavorful Texas Chicken Tortilla Soup!

Nutrition Facts

Serving size	4283 grams (4283.0g)

Amount per serving	% Daily Value*
Calories	4366

Total Fat 193.40g	248%
Saturated Fat 59.70g	299%
Polyunsaturated Fat 2.70g
Cholesterol 818mg	273%
Sodium 9099mg	396%
Total Carbohydrate 318.30g	116%
Dietary Fiber 67.90g	243%
Total Sugars 47.50g
Protein 345.20g	690%

Vitamin D 62IU	308%
Calcium 1671mg	129%
Iron 34mg	187%
Potassium 7130mg	152%

*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: 39.6%

Protein: 31.4%

Carbs: 29.0%