Save My neighbor Maria taught me to make this soup on a chilly afternoon when she noticed I was ordering takeout again. She laughed, handed me a lime, and said the real magic wasn't in the recipe but in how it filled a kitchen with warmth while you cooked it. That first batch tasted like home, even though it wasn't mine, and somehow that made it taste better.
I made this for my book club once, doubling the recipe because I underestimated how many bowls people would want. The kitchen smelled incredible, and someone asked if I'd been cooking all day, which felt like the highest compliment. We talked through three books and three bowls of soup that night.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Boneless, skinless chicken breasts: Two large ones simmer just long enough to cook through without drying out; shredding them makes every spoonful rewarding.
- Pinto beans: Rinsing them removes excess sodium and gives the soup a cleaner taste, though black beans work beautifully if that's what you have.
- Yellow onion, garlic, and jalapeño: This trio is the flavor foundation, and mincing the jalapeño fine means no unpleasant surprises of heat.
- Red bell pepper: It softens into the broth and adds natural sweetness that balances the spices.
- Frozen corn: Fresh is wonderful, but frozen kernels are just as good and save you prep time.
- Crushed tomatoes and tomato paste: Together they create a rich base without needing hours of simmering.
- Chicken broth: Low-sodium is key because you'll be seasoning as you go, and you want control over the final salt level.
- Cumin, oregano, smoked paprika, and chili powder: This spice blend should smell earthy and warm when you open the jars; stale spices make a flat soup.
- Corn tortillas: Cut them into strips and fry until they crackle when you bite them, which is the textural contrast that makes this soup special.
- Cotija cheese: Crumbly and salty, it doesn't melt but rather sits on top like a savory confetti that ties everything together.
- Fresh cilantro and lime: These finish the soup with brightness that cuts through the richness.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Sauté your aromatics:
- Heat oil in a large pot and add onion, bell pepper, and jalapeño, letting them soften for several minutes until the edges turn translucent. The kitchen will start smelling alive once you add garlic, which means you're on the right track.
- Toast the spices:
- Stir in cumin, oregano, paprika, chili powder, salt, and pepper for just 30 seconds, which wakes them up and releases their oils. This small step changes everything about the final flavor.
- Build the broth:
- Pour in crushed tomatoes, tomato paste, and chicken broth, stirring until smooth. Nestle the chicken breasts into the liquid like they're settling in for a warm bath.
- Cook the chicken gently:
- Bring everything to a simmer, cover the pot, and cook for 18 to 20 minutes until the chicken is cooked through. You'll know it's ready when it shreds easily with two forks.
- Shred and return:
- Pull out the cooked chicken and use two forks to pull it into tender pieces, then stir it back into the pot. The broth will pick up all those flavorful bits.
- Add the beans and corn:
- Stir in pinto beans and corn, then simmer uncovered for 10 minutes so the flavors meld together. Taste and adjust salt and spices to your preference.
- Fry the tortilla strips:
- While the soup finishes, heat oil in a skillet and fry tortilla strips in batches until golden and crispy, which takes about a minute per side. Drain them on paper towels and sprinkle lightly with salt while warm.
- Serve with all the toppings:
- Ladle soup into bowls and let everyone build their own with tortilla strips, cilantro, cotija cheese, avocado, a squeeze of lime, and sour cream if they'd like.
Save There's a moment toward the end of cooking when the kitchen fills with steam and you catch the aroma of cumin and oregano hanging in the air. That's when I know the soup is going to be good, and it's also when I pour myself something to drink and settle in to savor it.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
This soup is flexible and forgiving, which is part of why it became a regular in my rotation. You can use rotisserie chicken from the store if you're pressed for time, adding it in at the end instead of cooking breasts from scratch. Black beans substitute for pinto beans without changing much, and if you want more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.
The Toppings Matter
I learned early on that how you top this soup matters as much as what goes into the base. The crumbly cotija cheese, the crispy tortilla strips, the fresh cilantro, and the squeeze of lime are what transform it from good to memorable. Some nights I add sliced avocado, other times I skip it, but I never skip the lime.
Serving and Storage
This soup keeps beautifully in the fridge for three days, and reheating it brings back all those layered flavors. I store the tortilla strips separately so they stay crispy, and I finish bowls with fresh cilantro and cheese each time I serve it.
- Make the soup ahead and fry the tortilla strips fresh when you're ready to eat.
- A squeeze of fresh lime juice right before eating brightens everything in the bowl.
- If the soup thickens after sitting, thin it with a splash of broth or water when reheating.
Save This soup has become the first thing I make when someone needs comfort or when I want the kitchen to smell like care. It's simple enough to make on a regular Tuesday and special enough to serve when it matters.
Recipe Questions
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Prepare everything except the tortilla strips and fresh toppings. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Add fresh toppings just before serving.
- → How can I make it vegetarian?
Replace the chicken with extra beans or plant-based protein. Use vegetable broth instead of chicken broth. The spices and vegetables provide plenty of flavor on their own.
- → Can I bake the tortilla strips instead of frying?
Absolutely. Cut tortillas into strips, toss with a tablespoon of oil and salt, then bake at 375°F (190°C) for 10-15 minutes until golden and crispy, stirring halfway through.
- → What other toppings work well?
Try pickled red onions, radish slices, or crushed tortilla chips. For creaminess, add sliced avocado or a dollop of Mexican crema. Hot sauce or extra jalapeño slices work for heat lovers.
- → How spicy is this soup?
The recipe makes a mildly spicy soup. For more heat, leave some jalapeño seeds, add cayenne, or serve with hot sauce. For less spice, reduce or omit the jalapeño and chili powder.
