A hearty and flavorful Tex-Mex classic, this soup is packed with shredded chicken, corn, and black beans in a zesty tomato-chili broth. Topped with crispy tortilla strips, creamy avocado, and a squeeze of lime, it's a complete meal in a bowl.
Prep20 min
Cook35 min
Servings4
Serving size: 2 cups
1169cal
69gprotein
130gcarbs
46g
Ingredients
0.25 cup Vegetable Oil (for frying tortilla strips)
6 medium Corn Tortillas (cut into 1/4-inch strips)
2 tbsp Olive Oil
1 medium Onion (finely chopped)
4 cloves Garlic (minced)
1 medium Jalapeño (finely minced, seeds removed for less heat)
Aromatic Chicken Tortilla Soup with tangy lime and creamy avocado. A gut-friendly, soul-satisfying comfort food!
This southwest dish is perfect for dinner. With 1168.92 calories and 69.07g of protein per serving, it's a nutritious choice for your meal plan.
fat
Low-Sodium Chicken Broth
14.5 oz Fire-Roasted Diced Tomatoes (canned, undrained)
1 lb Boneless Skinless Chicken Breasts (about 2 medium breasts)
15 oz Black Beans (canned, rinsed and drained)
1 cup Corn Kernels (frozen or canned)
2 tbsp Lime Juice (from 1-2 limes, freshly squeezed)
1 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
2 medium Avocado (peeled, pitted, and diced for garnish)
0.25 cup Cilantro (freshly chopped, for garnish)
1 cup Monterey Jack Cheese (shredded, for garnish)
0.5 cup Sour Cream (or Mexican crema, for garnish)
Instructions
1
Prepare the Crispy Tortilla Strips (5-7 minutes)
In a large skillet, heat 1/4 cup of vegetable oil over medium-high heat. A piece of tortilla should sizzle immediately when added.
Working in batches to avoid overcrowding, fry the tortilla strips for 1-2 minutes, turning occasionally, until golden brown and crisp.
Use a slotted spoon to transfer them to a paper towel-lined plate and immediately sprinkle with a pinch of salt.
Alternatively, toss strips with 1 tbsp of oil and air fry at 375°F (190°C) for 5-7 minutes, shaking halfway, until crisp.
2
Sauté Aromatics and Spices (7-8 minutes)
In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and jalapeño, cooking for 1 minute more until fragrant.
Add the chili powder, cumin, and smoked paprika. Stir constantly for 1 minute to toast the spices and deepen their flavor.
3
Simmer the Soup and Cook the Chicken (15-20 minutes)
Pour in the chicken broth and the can of fire-roasted tomatoes (with juices). Add 1 tsp salt and 1/2 tsp black pepper. Stir to combine.
Bring the mixture to a rolling boil, then gently place the whole chicken breasts into the pot.
Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
4
Shred Chicken and Finish the Soup (5-7 minutes)
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Let them cool slightly.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the soup pot.
Stir in the rinsed black beans, corn, and fresh lime juice. Continue to simmer for 5 more minutes to heat everything through and allow flavors to meld.
5
Serve and Garnish (3 minutes)
Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of lime juice if needed.
Ladle the hot soup into individual bowls.
Top each serving generously with crispy tortilla strips, diced avocado, shredded Monterey Jack cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
