A cheesy, spicy, and satisfying chicken tortilla soup inspired by loaded nachos. Packed with shredded chicken, black beans, corn, and topped with crispy tortilla strips and your favorite nacho toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 jalapeño, minced (seeds removed for less heat)
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
1 can (10 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
4 cups low-sodium chicken broth
2 cups cooked shredded chicken
1½ cups shredded cheddar cheese
Juice of 1 lime
Salt and pepper to taste
Corn tortilla strips or chips, for topping
Optional: avocado, sour cream, cilantro, jalapeños
Instructions
-
Heat oil in a large pot over medium heat.
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Add onion and cook 5 minutes, until soft.
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Stir in garlic and jalapeño, cook 1 minute.
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Add spices and cook 30 seconds, stirring.
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Add broth, tomatoes, beans, and corn. Bring to a boil.
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Reduce heat, simmer uncovered for 15–20 minutes.
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Add chicken and cook 5 minutes more.
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Stir in cheese and lime juice off heat.
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Adjust seasoning.
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Serve topped with tortilla strips and any extras you like.