Description
Chicken Tortilla Soup IV is a hearty and flavorful Mexican-inspired soup made with shredded chicken, vegetables, and spices, served with crispy tortilla strips and classic toppings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups cooked, shredded chicken breast
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup black beans, drained and rinsed
- Salt and pepper, to taste
- Juice of 1 lime
- 6 corn tortillas, cut into strips
- Vegetable oil for frying
- Optional toppings: avocado slices, shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño. Sauté for 3-4 minutes until softened.
- Stir in cumin, chili powder, and paprika. Cook for 1 minute until fragrant.
- Add chicken broth, diced tomatoes, and tomato sauce. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add shredded chicken, corn, and black beans. Simmer for another 10-15 minutes. Season with salt, pepper, and lime juice.
- Meanwhile, heat vegetable oil in a skillet over medium heat. Fry tortilla strips until golden and crispy. Drain on paper towels.
- Ladle soup into bowls and top with crispy tortilla strips and optional toppings.
Notes
- Rotisserie chicken works well for a quick option.
- Bake tortilla strips instead of frying for a lighter version.
- Add more jalapeño or hot sauce for a spicier soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg
Keywords: Chicken tortilla soup, Mexican soup, shredded chicken soup, spicy chicken soup, tortilla strips soup