Spicy Chicken Tortilla Soup

5 from 3 votes

Spicy Chicken Tortilla Soup

This Spicy Chicken Tortilla Soup builds heat with jalapeños, chili powder, and paprika. It’s made with easy shredded chicken breast and then topped with sour cream, green onions, shredded cheese, and crispy tortilla strips.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American, Mexican

Servings:

Calories: 346kcal

Author: Lauren Skardal

Ingredients

1 tablespoon olive oil, plus more if needed
1 small yellow onion, minced
2 jalapeños, minced not seeded for a spicier soup, or seeded for a milder soup
3 cloves garlic, minced
3 tablespoon tomato paste
1½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 14 oz can diced tomatoes
6 cups low sodium chicken broth
1.5 lb chicken breast
1 14oz can black beans
2 cups frozen corn
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoon lime juice

Toppings

corn tortillas, cut into strips to pan fry, or sturdy store-bought tortilla chips
1 cup Monterrey jack cheese, shredded
sour cream
2 green onions, thinly sliced

Instructions

Bring a large pot or Dutch oven to medium heat. Add a tablespoon of olive oil, the onions, and the diced jalapenos. Cook, stirring occasionally for 3 minutes. Add the garlic and cook for 1 minute.
Add the tomato paste, cumin, chili powder, and smoked paprika, stir together, and cook for 1 minute. Add the diced tomatoes and chicken broth and stir to combine. Bring to a simmer.
Add the chicken breast and simmer for 15 minutes or until cooked through. Remove the chicken. Add the black beans, frozen corn, and diced bell peppers. Simmer while you shred the chicken. Add the shredded chicken back to the pot along with the lime juice. Stir to combine and warm through.
To Make the Crispy Tortilla Strips: Cut corn tortillas into long strips. Add 2-3 tablespoons of olive oil to a sauté pan at medium heat. Add the tortilla strips and gently pan fry, tossing occasionally for 5-10 minutes. Set aside on a paper towel on a plate to cool. Sprinkle with salt.
To Serve the Soup: Pour the hot soup into bowls and top with shredded Monterrey jack cheese, a small spoonful of sour cream, green onions, and the crispy tortilla strips, or store bought tortilla chips.

Notes

Onion and Garlic: Mincing the onion and garlic helps them to disappear into the broth.
Jalapeños: For a spicier soup, do not seed the jalapeños. For a milder soup, seed the jalapeños. Serrano peppers work as a substitute.
Chicken Breast: Chicken thighs work as a substitute.
Lime Juice: Acidity from lime juice brings out flavor and adds depth.
Tortilla Strips: Consider cutting the tortilla strips (corn tortillas) into shorter strips before pan-frying to make them easier to fit onto a spoon while eating the soup.
- It only takes 5-10 minutes to make crispy homemade tortilla strips, but feel free to use store-bought tortilla chips to save time. We do this all the time.

Nutrition