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A heartwarming Tex-Mex classic, this soup is loaded with shredded chicken, black beans, and corn in a savory, spiced tomato broth. Top it with crispy tortilla strips, creamy avocado, and a squeeze of lime for the perfect comforting meal.
For 4 servings
Sauté Aromatics and Bloom Spices
Simmer the Soup and Cook Chicken
Make Crispy Tortilla Strips
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A heartwarming Tex-Mex classic, this soup is loaded with shredded chicken, black beans, and corn in a savory, spiced tomato broth. Top it with crispy tortilla strips, creamy avocado, and a squeeze of lime for the perfect comforting meal.
This tex_mex recipe takes 55 minutes to prepare and yields 4 servings. At 1124.83 calories per serving with 67.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Shred Chicken and Finish the Soup
Serve and Garnish
For a richer, creamier soup, stir in 1/2 cup of heavy cream or full-fat coconut milk at the end with the lime juice.
Omit the chicken and use vegetable broth. Add an extra can of black beans or pinto beans and 1 cup of diced sweet potatoes for a hearty vegetarian version. Omit cheese and sour cream or use plant-based alternatives for a vegan soup.
Add a whole dried ancho or guajillo chili (rehydrated and blended with a little broth) to the soup base for a deeper, more complex heat. You can also add a pinch of cayenne pepper with the other spices.
Chicken breast is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
With black beans and corn as key ingredients, this soup is packed with dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and supports heart health.
Tomatoes, onions, and garlic provide powerful antioxidants like lycopene and allicin. These compounds help protect your cells from damage caused by free radicals.
Ingredients like garlic, jalapeños, and lime juice are rich in Vitamin C and other beneficial compounds that can help strengthen the immune system and fight off illness.
A typical serving of this Chicken Tortilla Soup, including average amounts of garnishes, contains approximately 550-650 calories. The exact number can vary based on the specific toppings and their quantities.
Yes, it can be a very healthy and balanced meal. It's packed with lean protein from chicken, fiber from beans and corn, and vitamins from the vegetables. To keep it healthier, use low-sodium broth, go easy on high-fat toppings like cheese and sour cream, and consider baking the tortilla strips instead of frying.
Absolutely! For a slow cooker, sauté the aromatics and spices on the stovetop, then transfer everything (except beans, corn, and lime juice) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken and add it back with beans and corn for the last 30 minutes. For an Instant Pot, use the 'Sauté' function for the aromatics, then add broth and chicken. Cook on high pressure for 10-12 minutes, then naturally release for 10 minutes. Shred chicken and proceed with the final steps.
Store the soup in an airtight container in the refrigerator for up to 4 days. Keep the garnishes (tortilla strips, avocado, cheese, etc.) separate. Reheat the soup on the stovetop over medium heat or in the microwave until hot. Add fresh garnishes just before serving.
Corn tortillas are traditional and provide the best flavor and crispy texture for the strips. Flour tortillas can be used, but they will absorb more oil when fried and result in a softer, chewier texture rather than a crisp one.