Chicken Tortilla Soup (Print Version)

Hearty Mexican-style soup featuring shredded chicken, beans, and spices with crispy tortilla garnish.

# 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 Mexican 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 4–5 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 the essential oils and enhance flavor.
03 - Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle the chicken breasts into the liquid.
04 - Bring to a simmer, cover, and cook for 18–20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
05 - Remove chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
06 - Add pinto beans and corn to the pot. Simmer uncovered for 10 minutes to allow flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1–2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, fresh cilantro, crumbled cotija cheese, sliced avocado, and a squeeze of lime. Add sour cream if desired.

# Expert Advice:

01 -
  • The crispy tortilla strips stay perfectly crunchy even after hitting the hot broth, giving you that textural surprise in every spoonful.
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • One pot means less cleanup, and everyone at the table gets to customize their own bowl with toppings.
02 -
  • Blooming spices in oil for thirty seconds completely changes their intensity; skip this step and your soup will taste one-dimensional and flat.
  • Don't skip frying the tortilla strips fresh; they lose their crunch quickly, so fry them while you're ladling if you're making this for guests.
  • Taste the broth before it goes into bowls because adjusting seasoning at the end is much easier than trying to fix an over-salted pot.
03 -
  • If your tortilla strips lose their crunch while the soup sits, reheat them in a dry skillet for thirty seconds right before serving.
  • Low-sodium broth lets the spices and tomatoes be the stars; regular broth can make the soup taste oversalted before you even add salt yourself.
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