Chicken Tortilla Soup (Print View)

Hearty Mexican soup with chicken, beans, and spices, topped with crispy tortilla strips and cheese.

# Components:

→ 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 - 1.5 teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - 0.5 teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - 0.5 cup fresh cilantro, chopped
20 - 0.5 cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# Directions:

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.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir thoroughly to combine. Nestle chicken breasts into the liquid.
04 - Bring to a simmer. Cover and cook for 18 to 20 minutes until chicken is cooked through.
05 - Remove chicken breasts and shred 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 0.5 inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp (about 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, which means weeknight dinners stop feeling like a chore.
  • The crispy tortilla strips are pure textural joy, and everyone at the table fights over the last handful.
  • You can make a massive pot and it tastes even better the next day, making it perfect for meal prep or feeding a crowd.
02 -
  • Don't skip the 30-second spice bloom; it's the difference between a soup that tastes flat and one that tastes like someone cared.
  • If your tortilla strips aren't crispy enough, they'll turn soggy after a few minutes in the soup, so fry them just before serving or keep them in a separate container until the last moment.
03 -
  • Keep your spices fresh by smelling them before you cook; stale spices are the most common reason a homemade soup tastes disappointing.
  • Tasting and adjusting seasoning in the last few minutes changes everything, so don't skip this step even if the recipe says you're done.
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