Chicken Tortilla Soup (Print Version)

Flavorful Mexican-style soup with tender chicken, roasted tomatoes, corn, and lime, garnished with crunchy tortilla strips.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained
06 - 1 jalapeño, seeded and finely chopped, optional
07 - 1 lime, juiced
08 - 1/4 cup fresh cilantro, chopped, plus additional for garnish

→ Canned Goods

09 - 1 can (14 ounces) fire-roasted diced tomatoes
10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 bay leaf
12 - 1 1/2 teaspoons chili powder
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper to taste

→ Tortilla Strips

17 - 4 corn tortillas, cut into thin strips
18 - 1 tablespoon olive oil

→ Optional Toppings

19 - Sliced avocado
20 - Shredded cheese
21 - Sour cream
22 - Extra lime wedges

# How to Make It:

01 - Preheat oven to 350°F. Toss tortilla strips with 1 tablespoon olive oil and spread on a baking sheet. Bake for 10 to 12 minutes, turning once, until golden and crisp. Set aside.
02 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño if using. Sauté for 4 to 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds to bloom the spices.
05 - Add chicken breasts, fire-roasted tomatoes with juice, corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
06 - Remove chicken breasts from the pot and shred them with two forks. Return shredded chicken to the pot.
07 - Add lime juice and chopped cilantro. Taste and adjust seasoning as needed. Discard bay leaf.
08 - Ladle soup into bowls and top with crispy tortilla strips and desired toppings.

# Expert Advice:

01 -
  • It's ready in under an hour but tastes like you've been simmering it all day.
  • The crispy tortilla strips add this satisfying crunch that keeps you coming back for more.
  • One pot, minimal cleanup, and somehow your kitchen smells like a Mexican restaurant.
02 -
  • The bay leaf is your friend, but only if you remove it—I learned this the hard way when someone bit into one at a dinner party and the look on their face was unforgettable.
  • Don't skip the step of crisping the tortilla strips in the oven; they need time and a light toss halfway through, or they'll stay chewy and defeat the whole purpose.
  • Taste the soup right before serving and adjust seasoning—fire-roasted tomatoes vary in saltiness, and you might need more lime juice than you think.
03 -
  • Cut your tortilla strips thin and uniform so they crisp evenly—thicker pieces stay chewy in the center.
  • Save that empty tomato can to use as a measuring cup for the corn drainage so you don't waste any flavor-packed liquid.
  • If your soup tastes a little flat at the end, it's probably missing salt or lime—add these in small amounts and taste between additions rather than overshooting.
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