Chicken Tortilla Soup Crispy (Printable)
A comforting Mexican broth with tender chicken, bold spices, and crunchy, golden tortilla strips.
# What You Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and diced
05 - 1 red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1 (14.5-ounce) can diced tomatoes
13 - 4 cups low-sodium chicken broth
14 - 2 cups cooked shredded chicken (rotisserie or poached)
15 - 1 (15-ounce) can black beans, drained and rinsed
16 - 1 cup frozen corn kernels
17 - 2 tablespoons fresh lime juice
18 - 1/4 cup fresh cilantro, chopped
→ Crispy Tortilla Strips
19 - 6 small corn tortillas, cut into thin strips
20 - 2 tablespoons vegetable oil
21 - 1/4 teaspoon sea salt
→ Optional Garnishes
22 - Sliced avocado
23 - Sour cream or Greek yogurt
24 - Shredded cheddar or Monterey Jack cheese
25 - Additional chopped cilantro
26 - Lime wedges
# Steps:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and spread in a single layer on a baking sheet. Bake for 8 to 10 minutes, stirring once, until golden and crisp. Sprinkle with sea salt and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and jalapeño. Cook for 3 to 4 minutes until softened.
03 - Stir in diced red bell pepper, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 2 minutes, stirring to toast the spices.
04 - Add diced tomatoes with their juice and chicken broth to the pot. Bring the mixture to a simmer.
05 - Stir in shredded chicken, drained black beans, and frozen corn kernels. Simmer uncovered for 15 minutes, stirring occasionally.
06 - Stir in fresh lime juice and chopped cilantro. Adjust seasoning to taste.
07 - Ladle soup into bowls. Top with crispy tortilla strips and desired garnishes.
# Expert Advice:
01 -
- It comes together in under an hour, yet tastes like you've been simmering it all day.
- The crispy tortilla strips add texture that makes each spoonful feel intentional and satisfying.
- It's endlessly customizable, so you can make it your own without ever feeling like you're guessing.
- One pot means less cleanup, more time to actually enjoy what you've made.
02 -
- Don't skip toasting the spices in step three; it's the difference between a flat-tasting soup and one with real character.
- Lime juice is non-negotiable—it brightens everything and makes the soup taste alive rather than heavy.
- If your tortilla strips aren't crispy, the soup loses half its charm; don't rush the baking or they'll be chewy instead of snappy.
03 -
- If your soup tastes flat, it's probably just missing salt—taste and adjust before concluding anything is wrong with it.
- Crispy tortilla strips are worth the small effort; they change the entire texture and make each spoonful feel deliberate.