Spicy Tortilla Soup

Category,
DifficultyBeginner

Spicy Tortilla Soup is a bold and flavorful dish with a smoky tomato-based broth, shredded chicken, black beans, and corn. It’s topped with crispy tortilla strips and garnished with fresh avocado, sour cream, and cilantro for a burst of textures and flavors. Perfect for a warming meal with just the right amount of heat!

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Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
For the Soup
 2 tbsp olive oil
 1 medium onion (diced)
 2 cloves garlic (minced)
 1 medium jalapeño (seeded and minced, adjust for spice)
 1 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp chili powder
 1 can diced tomatoes (14 oz)
 4 cups chicken broth (or vegetable broth for a vegetarian version)
 1 can black beans (14 oz, drained and rinsed)
 1 cup corn kernels (fresh, frozen, or canned)
 2 cups cooked shredded chicken (rotisserie chicken works well)
 ¼ cup fresh lime juice
 Salt and freshly ground black pepper (to taste)
For the Tortilla Strips
 4 small corn tortillas (cut into thin strips)
 2 tbsp vegetable oil
 Pinch of salt
Optional Garnishes
 Fresh cilantro (chopped)
 Diced avocado
 Sliced red chilies
 Sour cream or Greek yogurt
 Lime wedges
 Shredded cheese (cheddar or Monterey Jack)
Prepare the Tortilla Strips
1

 

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Bake the Tortilla Strips:
    • Toss the tortilla strips with vegetable oil and a pinch of salt. Spread them out in a single layer on a baking sheet.
    • Bake for 8-10 minutes, flipping halfway, until golden and crispy. Set aside.
Sauté the Aromatics
2

 

  1. Heat the Oil:
    • In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Cook the Vegetables:
    • Add the diced onion and sauté for 3-4 minutes until softened.
    • Stir in the garlic and jalapeño and cook for another 1-2 minutes until fragrant.
Build the Soup Base
3

 

  1. Add Spices and Tomatoes:
    • Stir in the cumin, smoked paprika, and chili powder. Cook for 1 minute to toast the spices.
    • Add the diced tomatoes and stir well.
  2. Simmer with Broth:
    • Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes to develop the flavors.
Add Beans, Corn, and Chicken
4

 

  1. Combine the Ingredients:
    • Stir in the black beans, corn, and shredded chicken. Simmer for another 10 minutes, allowing the flavors to meld.
  2. Adjust Seasoning:
    • Stir in the lime juice and season with salt and pepper to taste.
Serve the Soup
5

 

  1. Ladle and Garnish:
    • Ladle the soup into bowls. Top with crispy tortilla strips and your choice of garnishes, such as avocado, sour cream, cilantro, and sliced chilies.
  2. Serve with Lime:
    • Add lime wedges on the side for an extra zing.
Pro Tips
6

 

  • Vegetarian Option: Omit the chicken and use vegetable broth. Add extra beans or roasted sweet potatoes for heartiness.
  • Adjust Spice: For a milder soup, skip the jalapeño or reduce the chili powder. Add more if you love heat!
  • Make Ahead: The soup base can be made a day in advance and reheated. Add the tortilla strips and garnishes just before serving.
Serving Suggestions
7

 

  • Pair with a fresh green salad or quesadillas for a complete meal.
  • Serve with extra tortilla strips for guests to customize their bowls.

 

Ingredients

For the Soup
 2 tbsp olive oil
 1 medium onion (diced)
 2 cloves garlic (minced)
 1 medium jalapeño (seeded and minced, adjust for spice)
 1 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp chili powder
 1 can diced tomatoes (14 oz)
 4 cups chicken broth (or vegetable broth for a vegetarian version)
 1 can black beans (14 oz, drained and rinsed)
 1 cup corn kernels (fresh, frozen, or canned)
 2 cups cooked shredded chicken (rotisserie chicken works well)
 ¼ cup fresh lime juice
 Salt and freshly ground black pepper (to taste)
For the Tortilla Strips
 4 small corn tortillas (cut into thin strips)
 2 tbsp vegetable oil
 Pinch of salt
Optional Garnishes
 Fresh cilantro (chopped)
 Diced avocado
 Sliced red chilies
 Sour cream or Greek yogurt
 Lime wedges
 Shredded cheese (cheddar or Monterey Jack)

Directions

Prepare the Tortilla Strips
1

 

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Bake the Tortilla Strips:
    • Toss the tortilla strips with vegetable oil and a pinch of salt. Spread them out in a single layer on a baking sheet.
    • Bake for 8-10 minutes, flipping halfway, until golden and crispy. Set aside.
Sauté the Aromatics
2

 

  1. Heat the Oil:
    • In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Cook the Vegetables:
    • Add the diced onion and sauté for 3-4 minutes until softened.
    • Stir in the garlic and jalapeño and cook for another 1-2 minutes until fragrant.
Build the Soup Base
3

 

  1. Add Spices and Tomatoes:
    • Stir in the cumin, smoked paprika, and chili powder. Cook for 1 minute to toast the spices.
    • Add the diced tomatoes and stir well.
  2. Simmer with Broth:
    • Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes to develop the flavors.
Add Beans, Corn, and Chicken
4

 

  1. Combine the Ingredients:
    • Stir in the black beans, corn, and shredded chicken. Simmer for another 10 minutes, allowing the flavors to meld.
  2. Adjust Seasoning:
    • Stir in the lime juice and season with salt and pepper to taste.
Serve the Soup
5

 

  1. Ladle and Garnish:
    • Ladle the soup into bowls. Top with crispy tortilla strips and your choice of garnishes, such as avocado, sour cream, cilantro, and sliced chilies.
  2. Serve with Lime:
    • Add lime wedges on the side for an extra zing.
Pro Tips
6

 

  • Vegetarian Option: Omit the chicken and use vegetable broth. Add extra beans or roasted sweet potatoes for heartiness.
  • Adjust Spice: For a milder soup, skip the jalapeño or reduce the chili powder. Add more if you love heat!
  • Make Ahead: The soup base can be made a day in advance and reheated. Add the tortilla strips and garnishes just before serving.
Serving Suggestions
7

 

  • Pair with a fresh green salad or quesadillas for a complete meal.
  • Serve with extra tortilla strips for guests to customize their bowls.

Notes

Spicy Tortilla Soup
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