Chicken Tortilla Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
572 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Mexican, Mexican-American Fusion
Chicken Tortilla Soup
Description
This soup begins by sautéing onions, garlic, and diced jalapeños with olive oil to build a fragrant base. Boneless, skinless chicken thighs are added along with chili powder, paprika, cumin, and oregano to season the broth, which also includes fire-roasted crushed tomatoes and chicken stock for depth. Corn kernels contribute a touch of sweetness, balanced by brightened lime juice.
The chicken simmers until tender, then black beans are added and warmed through. The combination yields a rich, medium-bodied broth with slight heat from jalapeños and warm spices. The dish is served hot and can be topped with tortilla chips, sour cream, fresh cilantro, and lime wedges to customize texture and tanginess.
This soup suits a hearty lunch or casual dinner and easily accommodates additional garnishes to personalize flavor and spice level. The different textures from the chicken, beans, and chips create a pleasing eating experience.
Ingredients
- 1 ½ pounds chicken thigh diced into bite-sized pieces, boneless, skinless
- 2 tablespoons olive oil
- 1 ½ cups onion about 1 medium onion, finely chopped
- 1 teaspoon garlic minced
- ½ cup jalapeño peppers about 2 large jalapenos, deseeded and finely chopped
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 (14-ounce) crushed tomatoes fire-roasted, canned
- 4 cups chicken stock
- 1 cup corn kernels
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 (14-ounce) black beans drained and rinsed can
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and add 1 ½ cups finely chopped onion, 1 teaspoon minced garlic, and ½ cup deseeded and finely chopped jalapenos. Cook for 3-4 minutes until the onions are soft and translucent.
- Add 1 ½ pounds boneless skinless chicken thighs, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 (14-ounce) can fire-roasted crushed tomatoes, 4 cups chicken stock, 1 cup corn kernels, 1 tablespoon lime juice, and 1 teaspoon salt to the dutch oven and stir to combined everything. Cook over medium-high heat until it comes to a boil, then reduce the heat to medium-low and simmer for 20 minutes.
- Add 1 (14-ounce) drained and rinsed can black beans and simmer for 3 minutes, until the beans are heated through. Serve hot and top with tortilla chips, sour cream, lime wedges, and fresh cilantro, or other toppings of your choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 51g | 102% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 169mg | 56% |
| Sodium | 1351mg | 56% |
| Potassium | 1264mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 1448IU | 29% |
| Vitamin C | 22mg | 24% |
| Calcium | 118mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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