Chicken Tortilla Soup (Printable View)

A warming Mexican soup with tender chicken, beans, and spices, topped with crispy tortilla strips and fresh garnishes.

# What You'll Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 can (15 oz) pinto beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and finely chopped
07 - 1 cup frozen or fresh corn kernels

→ Soup Base

08 - 1 can (28 oz) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 1½ teaspoons ground cumin
12 - 1 teaspoon dried oregano
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - ½ teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - ½ cup fresh cilantro, chopped
20 - ½ cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# How to Make It:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to release and develop the aromatic spice flavors.
03 - Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle the chicken breasts into the soup.
04 - Bring the soup to a simmer. Cover and cook for 18 to 20 minutes, or until chicken is cooked through.
05 - Remove chicken breasts from the soup and shred them using two forks. Return shredded chicken to the pot.
06 - Add pinto beans and corn to the pot. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1 to 2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, fresh cilantro, cotija cheese, avocado slices, and a squeeze of lime. Add sour cream if desired.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been stirring a pot all day.
  • The crispy tortilla strips are the best kind of kitchen surprise—when you taste that contrast against the warm broth, you'll understand why this soup is worth the extra minute of frying.
  • One pot feeds a crowd without making you feel like you're stuck at the stove.
02 -
  • Don't skip blooming the spices—that 30-second step is the difference between a soup that tastes good and one that tastes authentic.
  • If your tortilla strips lose their crispness while waiting, you can re-crisp them in a 350°F oven for two minutes right before serving.
03 -
  • Make the soup base a day ahead and refrigerate it, then quickly shred fresh chicken and simmer it through just before serving for maximum flavor and minimal effort.
  • The tortilla strips can be fried and stored in an airtight container for up to three days, which means you can have crispy toppings ready whenever hunger strikes.
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