Chicken Tortilla Soup (Printable Version)
A vibrant Mexican soup with tender chicken, vegetables, spices, and crispy tortilla strips for texture and flavor.
# What You Need:
→ For the Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 jalapeño, seeded and finely chopped (optional, for heat)
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 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 (14.5 oz) can diced tomatoes
13 - 4 cups chicken broth
14 - 1 (15 oz) can black beans, drained and rinsed
15 - 1 cup frozen or canned corn kernels
16 - 2 cups cooked chicken, shredded (rotisserie or poached)
17 - Juice of 1 lime
18 - 2 tablespoons chopped fresh cilantro
→ For the Crispy Tortilla Strips
19 - 4 small corn tortillas, cut into thin strips
20 - 2 tablespoons vegetable oil
21 - Pinch of salt
→ For Serving (Optional Garnishes)
22 - Diced avocado
23 - Shredded cheese (cheddar, Monterey Jack, or queso fresco)
24 - Sour cream
25 - Extra chopped cilantro
26 - Lime wedges
# Directions:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and a pinch of salt. Spread evenly on a baking sheet and bake for 8-10 minutes, stirring halfway, until golden and crisp. Set aside.
02 - In a large pot, heat olive oil over medium heat. Add onion, garlic, jalapeño, and red bell pepper. Sauté for 4-5 minutes until softened. Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Sauté for 1 minute until fragrant.
03 - Add diced tomatoes, chicken broth, black beans, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes. Add shredded chicken and simmer an additional 5 minutes, until heated through. Stir in lime juice and fresh cilantro. Taste and adjust seasoning as needed.
04 - Ladle soup into bowls. Top with crispy tortilla strips and desired garnishes such as avocado, cheese, sour cream, cilantro, and lime wedges.
# Expert Tips:
01 -
- The contrast between the hot, savory broth and the crispy tortilla strips creates a texture party that store-bought versions never quite capture.
- You can customize the heat level to suit anyone at your table while still maintaining that authentic Mexican depth of flavor.
02 -
- Adding the tortilla strips directly to the pot will turn them soggy within minutes, so always serve them on top of individual bowls just before eating.
- The soup actually tastes better the next day after the flavors have had time to meld in the refrigerator overnight, making it perfect for meal prep.
03 -
- If your soup looks too thin, mash some of the black beans against the side of the pot with the back of your spoon instead of blending, which gives you control over the exact thickness.
- Reserve the chicken carcass from your rotisserie chicken to make homemade broth for your next batch, freezing it until youre ready.