Classic Chicken Tortilla Soup (Print View)
Hearty Mexican soup with tender chicken, vegetables, and spices, crowned with crispy tortilla strips
# What You'll Need:
→ Chicken and Stock
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
02 - 6 cups (48 fluid ounces) chicken broth, preferably low sodium
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and diced
07 - 1 can (14.5 ounces) diced tomatoes with juices
08 - 1 cup (5.5 ounces) frozen or fresh corn kernels
09 - 1 can (15 ounces) black beans, drained and rinsed
10 - 2 tablespoons tomato paste
→ Spices and Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, plus additional to taste
16 - 1/4 teaspoon black pepper
→ Tortilla Strips
17 - 4 corn tortillas, sliced into thin strips
18 - 2 tablespoons vegetable oil
→ Garnishes
19 - 1 avocado, diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges
22 - 1/2 cup shredded cheddar or Monterey Jack cheese
23 - Sour cream
# How to Make:
01 - Preheat oven to 350°F. Toss tortilla strips with vegetable oil and spread evenly on a baking sheet. Bake for 10–12 minutes until golden and crisp, tossing halfway through cooking. Remove from oven and set aside.
02 - In a large pot, bring chicken broth to a rolling boil. Add chicken breasts, reduce heat to low, and simmer gently for 15 minutes or until chicken is cooked through (internal temperature reaches 165°F). Remove chicken from liquid, shred using two forks, and set aside. Reserve broth.
03 - In the same pot over medium heat, add onion, garlic, bell pepper, and jalapeño. Sauté for 5 minutes, stirring occasionally, until vegetables are softened and onions are translucent.
04 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until spices are fragrant.
05 - Add diced tomatoes with juices, tomato paste, corn, black beans, and shredded chicken to the pot. Pour in reserved broth. Stir well to combine all ingredients. Bring mixture to a simmer and cook for 10–15 minutes to allow flavors to meld.
06 - Taste soup and adjust salt or spice level as desired. Ladle hot soup into serving bowls. Top generously with crispy tortilla strips. Add optional garnishes including avocado, cilantro, lime wedges, cheese, and sour cream.
# Expert Suggestions:
01 -
- The balance of smoky spices and fresh toppings creates layers of flavor in every spoonful
- It comes together faster than delivery and tastes even better as leftovers the next day
02 -
- The tortilla strips lose their crunch quickly in the broth so add them right before eating or serve on the side
- Removing the chicken to shred it prevents overcooking and keeps the meat tender and juicy
03 -
- Making the tortilla strips from scratch is worth every minute for that satisfying crunch
- Letting the soup rest for 10 minutes off the heat before serving makes the flavors even better