Classic Chicken Tortilla Soup

The rainy afternoon I first made chicken tortilla soup, my kitchen filled with the warmest, most comforting aroma of toasted cumin and simmering tomatoes. My roommate kept wandering in, asking if it was ready yet every five minutes. That batch disappeared faster than any soup I had ever made.

Last winter, my friend Maria came over feeling under the weather, and this soup was exactly what she needed. She said it reminded her of her abuelas kitchen, which is the highest compliment I could ever hope to receive.

Ingredients

• Chicken breasts: Poaching them in the broth creates the most tender, shreddable meat and infuses the liquid with flavor
• Low sodium chicken broth: Starting with less salt lets you control the seasoning at the end
• Smoked paprika: This is the secret ingredient that adds a subtle smoky depth without any heat
• Tomato paste: Concentrates the tomato flavor and gives the soup a rich body
• Corn tortillas: Making your own strips is worth the extra ten minutes, I promise

Instructions

Crisp up those tortilla strips:

Toss sliced tortillas with oil and bake at 180°C (350°F) for 10-12 minutes, tossing halfway, until golden and irresistible

Cook the chicken gently:

Simmer breasts in broth for about 15 minutes, then shred with two forks for the most texture

Build your flavor base:

Sauté onion, garlic, bell pepper, and jalapeño for 5 minutes until soft and fragrant

Wake up the spices:

Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper, cooking for just 1 minute until the spices bloom

Bring it all together:

Add tomatoes with their juices, tomato paste, corn, beans, and shredded chicken, then simmer for 10-15 minutes

Save

There is something about the combination of steamy soup and cold, crisp garnishes that just works. The contrast of temperatures and textures is what makes every spoonful interesting.

Make It Your Own

Sometimes I add a can of hominy for extra substance, or toss in some spinach during the last few minutes for a pop of green. The beauty of this soup is how forgiving it is with substitutions.

The Heat Factor

My sister loves it spicy and leaves all the jalapeño seeds in, while my kids prefer it mild with just a pinch of cayenne. Start conservatively, you can always add more heat but you cannot take it away.

Perfect Pairings

This soup alongside warm cornbread or a simple green salad makes for the coziest weeknight dinner. I have also served it in mugs at casual parties, letting guests customize their own toppings.

• Squeeze fresh lime right before eating to brighten all the flavors
• Mash some avocado into your bowl for extra creaminess
• Have extra tortilla strips handy, they will go fast

Save

This soup has become my go-to for rainy days, sick friends, and Tuesday nights when I need something that feels like a hug. I hope it finds a regular spot in your rotation too.

Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. The flavors actually deepen when refrigerated overnight. Store the soup and tortilla strips separately to maintain crunch.

→ How can I make it spicier?

Leave jalapeño seeds intact, add cayenne pepper, or incorporate diced chipotle peppers in adobo sauce during simmering.

→ Can I freeze this soup?

Yes, freeze the soup portion for up to 3 months. Prepare fresh tortilla strips when reheating for best texture.

→ What's the best way to shred chicken?

Use two forks to pull apart the cooked chicken while still warm. Alternatively, use a stand mixer with paddle attachment for quick shredding.

→ Are store-bought tortilla strips acceptable?

Homemade strips offer superior flavor and texture, but quality store-bought options work well in a pinch.