Texas Tortilla Soup

Dive into a bowl of bold, Southwestern flavors with this hearty Texas Tortilla Soup! Packed with tender shredded chicken, fire-roasted tomatoes, black beans, sweet corn, and a zesty blend of spices like cumin, chili powder, and paprika, this soup is the ultimate comfort food with a kick. Fresh lime juice and cilantro add a burst of brightness, while crispy homemade tortilla strips provide the perfect crunch. Top it off with creamy avocado slices, gooey cheddar cheese, and a dollop of sour cream for an irresistible finishing touch. Ready in just an hour, this crowd-pleasing recipe is perfect for weeknight dinners or when you’re craving something warm and comforting. Whether you call it a meal or an appetizer, this easy-to-make tortilla soup is sure to become a family favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 small jalapeno, seeded and finely chopped
• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 14.5-ounce can fire-roasted tomatoes, diced
• 1 15-ounce can black beans, drained and rinsed
• 1 15.25-ounce can sweet corn kernels, drained
• 2 teaspoons ground cumin
• 1.5 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 6 small corn tortillas
• 0.5 cup vegetable oil (for frying)
• 1 cup shredded cheddar cheese
• 1 large avocado, sliced
• 0.5 cup sour cream

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeno. Sauté for 5 minutes until fragrant and softened.

Step 2

Add chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through.

Step 3

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

Step 4

To the same pot, add the fire-roasted tomatoes, black beans, sweet corn, ground cumin, chili powder, paprika, salt, and black pepper. Stir well.

Step 5

Return the shredded chicken to the pot and simmer for 10 minutes to let the flavors meld.

Step 6

Stir in fresh cilantro and lime juice. Adjust seasoning if needed.

Step 7

Meanwhile, cut the corn tortillas into thin strips. Heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until crispy and golden. Drain on paper towels.

Step 8

To serve, ladle the soup into bowls. Top with fried tortilla strips, shredded cheddar cheese, sliced avocado, and a dollop of sour cream. Serve immediately.

Nutrition Facts

Serving size	4188.7 grams (4188.7g)

Amount per serving	% Daily Value*
Calories	4446

Total Fat 264.30g	339%
Saturated Fat 71.20g	356%
Polyunsaturated Fat 2.70g
Cholesterol 564mg	188%
Sodium 7989mg	347%
Total Carbohydrate 307.00g	112%
Dietary Fiber 72.10g	258%
Total Sugars 50.60g
Protein 251.50g	503%

Vitamin D 5IU	23%
Calcium 1594mg	123%
Iron 27mg	151%
Potassium 6993mg	149%

*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: 51.6%

Protein: 21.8%

Carbs: 26.6%