Chicken Tortilla Soup (Printer View)

Hearty Mexican soup with tender chicken, beans, and spices, crowned with crispy tortilla strips and tangy toppings.

# What you'll need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 can (15 ounces) 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 ounces) 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)

# Method:

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 cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to release aromatic oils and enhance flavor.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle chicken breasts into the liquid.
04 - Bring to a simmer. Cover and cook for 18 to 20 minutes until chicken is cooked through and internal temperature reaches 165°F.
05 - Remove chicken breasts and shred them using two forks. Return shredded chicken to the pot.
06 - Add pinto beans and corn. 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, cilantro, cotija cheese, avocado, and a squeeze of lime. Add sour cream if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The crispy tortilla strips add that textural surprise that makes each spoonful feel like a small celebration.
  • One pot means less cleanup, more time enjoying the warmth of a real meal with people you care about.
02 -
  • Don't skip blooming the spices in oil, this is what separates a flat-tasting soup from one that tastes layered and intentional.
  • The tortilla strips must be crispy or they lose their whole purpose, so fry them close to serving time and never ever add them to the hot soup unless you want them to get soggy and sad.
03 -
  • Make your tortilla strips ahead of time and store them in an airtight container, they'll stay crispy for days and take away the last-minute scramble.
  • Use Mexican dried oregano instead of regular oregano if you can find it, the flavor is more grassy and complex, and it makes people ask what you did differently.
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