Chicken Tortilla Soup Crispy Strips

There's something about the smell of tortilla strips hitting hot oil that instantly transports me to a tiny restaurant in San Miguel de Allende, where I watched a woman in an apron work with such ease and confidence that I knew I had to learn her ways. When I finally recreated this soup at home, I realized it wasn't about perfecting a recipe—it was about understanding how a few honest ingredients and a moment of care could turn an ordinary Tuesday into something worth remembering. The crispy strips scattered across the bowl became my favorite part, a textural surprise that made every spoonful feel intentional. Now whenever the weather shifts or someone needs comfort, this soup is the first thing I reach for.

I made this soup for my sister on a gray afternoon when she needed something warm and real, and watching her face as she tasted it—that moment when she closed her eyes and just sat with it for a second—that's when I knew this recipe was worth keeping close. She came back for thirds and asked if I could teach her, which led to us cooking together every other Sunday for months, filling the kitchen with steam and laughter and the kind of conversation that only happens when your hands are busy.

Ingredients

• Olive oil: Use good quality here because it's one of the first flavors to build your base; it sets the tone for everything that follows.
• Yellow onion: Diced small so it softens completely and becomes the sweet foundation no one consciously notices but everyone tastes.
• Garlic and jalapeño: The heat and depth of this soup depends on these two; don't skip mincing the jalapeño fine, and taste as you go if spice is your concern.
• Ground cumin: A teaspoon is precise but generous; this spice is what makes people ask what that warm, earthy note is.
• Chili powder, smoked paprika, and dried oregano: Together these create layers rather than one-note heat; the paprika especially brings a subtle smokiness that feels intentional.
• Diced tomatoes: Canned is perfectly honest here; the juice becomes part of your broth and adds brightness throughout.
• Chicken broth: Four cups gives you the canvas—use homemade if you have it, but good quality store-bought won't let you down.
• Black beans and corn: Both add texture and substance; if using frozen corn, add it straight from the freezer without thawing.
• Shredded chicken: Rotisserie is the shortcut that actually works beautifully; poached chicken thighs stay more tender than breasts.
• Fresh lime juice and cilantro: These are the final notes that brighten everything and make the soup sing at the end.
• Corn tortillas: Choose fresh ones if possible; older tortillas splinter rather than crisp.
• Vegetable oil: For frying the strips, use something neutral so the tortilla flavor remains the star.

Instructions

Fry the tortilla strips first:

Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Working in batches so you don't crowd the pan, add tortilla strips and watch them carefully—they go from golden to burnt faster than you'd expect, usually in just a minute or two. Remove them with a slotted spoon and lay them on paper towels to drain and crisp up completely, then season with a small pinch of salt.

Build the flavor base:

In a large pot, warm olive oil over medium heat, then add your diced onion and let it soften into translucence, which takes about four minutes of gentle stirring. Add the minced garlic and jalapeño, stirring constantly for just one minute so they release their perfume without browning—this is where the soup starts to smell like something worth eating.

Toast your spices:

Add cumin, chili powder, smoked paprika, oregano, salt, and pepper all at once, stirring continuously for about 30 seconds until the kitchen fills with that warm, complex aroma. This short cooking time blooms the spices and prevents them from tasting raw or flat in your finished soup.

Add liquid and simmer:

Stir in the diced tomatoes with their juice and pour in the chicken broth, then bring everything to a simmer. Add the black beans, corn, and shredded chicken, then let it all bubble gently for 15 to 20 minutes so the flavors meld and deepen—this is the quiet work where alchemy happens.

Finish with brightness:

Stir in fresh lime juice and chopped cilantro, then taste and adjust the seasoning because every palate is different and this soup should taste like it was made for you specifically. Ladle into bowls and crown each one with a generous handful of crispy tortilla strips and whatever toppings call to you.

Save

This soup has become my answer to questions I don't have words for—the kind of days when someone needs feeding and nourishing all at once. There's something quietly powerful about handing someone a warm bowl of something you made with your own hands.

Playing with Heat and Flavor

If you like your soup with real fire, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the spice mix—start small because it's easier to add heat than take it away. I've also discovered that a tiny splash of hot sauce stirred in at the end gives you control over the final heat level without muddying the other flavors. Some days I want comfort, some days I want a little danger; this soup bends to whatever mood I'm in.

Variations That Feel Like New Dishes

Turkey works beautifully in place of chicken, especially if you have leftover roasted turkey from another meal—it brings a slightly deeper, more mineral flavor. For vegetarians, use vegetable broth and add an extra can of black beans or pinto beans for protein and substance. I've even made it with shredded pulled pork on nights when I wanted something more luxurious, and the smokiness plays perfectly with the paprika in the broth.

Toppings as Finishing Thoughts

The real magic happens at the table where everyone chooses their own toppings—avocado adds richness, cheese brings salt and creaminess, sour cream cools the heat, and fresh cilantro adds brightness. I've learned that setting out a small board with all the options makes people feel like they're co-creating their meal rather than just eating what was made for them. It transforms the soup from something served to something shared.

• Prepare your toppings before you ladle so everything is ready and people can build while the soup is still hot.
• A wedge of lime at the table lets people control the final brightness without you guessing their preference.
• If you're feeding a crowd, fry extra tortilla strips because they disappear faster than you'd expect and people always want more.

Save

This soup reminds me that the best meals are the ones made with attention and offered with open hands. Every time I make it, I'm feeding not just hunger but connection.

Questions & Answers

→ How do I make crispy tortilla strips?

Slice corn tortillas into thin strips and fry in hot vegetable oil until golden and crisp, then drain on paper towels and season lightly with salt.

→ Can I use leftover poultry instead of chicken?

Yes, leftover turkey or other cooked poultry can be shredded and used interchangeably in the dish.

→ What gives this dish its smoky flavor?

Smoked paprika along with chili powder and cumin provide a deep, smoky warmth to the broth.

→ How can I adjust the heat level?

Include or omit jalapeño seeds and add a pinch of cayenne pepper to increase spiciness according to taste.

→ Are there vegetarian alternatives for this dish?

Yes, substitute shredded chicken with extra beans and use vegetable broth instead of chicken broth for a vegetarian version.