A rich, cheesy chicken tortilla soup inspired by loaded nachos. Packed with shredded chicken, black beans, corn, and topped with crispy tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 tbsp oil
1 medium onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and chopped
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
1 can (10 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or frozen)
4 cups low-sodium chicken broth
2 cups cooked shredded chicken
1½ cups shredded sharp cheddar cheese
Juice of 1 lime
Salt and pepper, to taste
Tortilla strips or crushed chips, for topping
Optional: avocado, sour cream, cilantro, green onions
Instructions
-
In a large pot, heat oil over medium heat. Sauté onion for 4–5 minutes.
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Add garlic and jalapeño; cook 1 minute.
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Stir in chili powder, cumin, and paprika; toast 30 seconds.
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Add tomatoes, beans, corn, and broth. Bring to a boil.
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Reduce heat; simmer 15–20 minutes.
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Stir in chicken; cook 5 more minutes.
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Add cheese and lime juice; stir until melted.
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Season to taste.
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Serve with tortilla strips and optional toppings.