Classic Chicken Tortilla Soup (Printable)
Hearty Mexican soup with tender chicken, vegetables, and spices, topped with crispy tortilla strips.
# What You Need:
→ Chicken and Stock
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
02 - 6 cups (1.5 quarts) 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 (5.3 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 (1 ounce) fresh cilantro, chopped
21 - 1 lime, cut into wedges
22 - 1/2 cup (2 ounces) shredded cheddar or Monterey Jack cheese
23 - Sour cream for serving
# Steps:
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. Remove and set aside for garnish.
02 - In a large pot, bring chicken broth to a boil over high heat. 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 broth, shred using two forks, and set aside. Reserve the broth.
03 - In the same pot with the reserved broth, add onion, garlic, bell pepper, and jalapeño. Sauté over medium heat for 5 minutes until vegetables are softened and onion is translucent.
04 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until spices are fragrant and well incorporated with the vegetables.
05 - Add diced tomatoes with juices, tomato paste, corn, black beans, and shredded chicken to the pot. Stir well to combine all ingredients. Bring soup to a gentle boil, then reduce heat and simmer for 10–15 minutes to allow flavors to meld together.
06 - Taste the soup and adjust seasoning with additional salt or spice as desired. If soup is too thick, add additional broth or water to reach preferred consistency.
07 - Ladle hot soup into serving bowls. Generously top with crispy tortilla strips and arrange optional garnishes including diced avocado, fresh cilantro, lime wedges, shredded cheese, and a dollop of sour cream. Serve immediately while hot.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The homemade tortilla strips transform everything with their satisfying crunch
- Leftovers actually taste better the next day, if they last that long
02 -
- Ladle a bit of the hot broth into your tomato paste before adding it to the pot, or you will end up with stubborn clumps
- Let the soup rest for 5 minutes off the heat before serving, this lets the flavors marry beautifully
03 -
- A rotisserie chicken works beautifully here and cuts the cook time in half
- Make a double batch of tortilla strips and store them in an airtight container for quick snacking