Classic Chicken Tortilla Soup (Printable)
Hearty Mexican-style soup with tender chicken, vegetables, and crispy tortilla strips
# Ingredient List:
→ Chicken and Stock
01 - 2 boneless, skinless chicken breasts (about 14 ounces)
02 - 6 cups 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 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 more 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 fresh cilantro, chopped
21 - 1 lime, cut into wedges
22 - 1/2 cup shredded cheddar or Monterey Jack cheese
23 - Sour cream
# Steps:
01 - Preheat oven to 350°F. Toss tortilla strips with vegetable oil and spread on a baking sheet. Bake for 10-12 minutes until golden and crisp, tossing halfway through. Set aside.
02 - In a large pot, bring chicken broth to a boil. Add chicken breasts, reduce heat, and simmer gently for 15 minutes or until cooked through. Remove chicken, shred with two forks, and set aside.
03 - In the same pot, add onion, garlic, bell pepper, and jalapeño. Sauté over medium heat for 5 minutes until softened.
04 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juices, tomato paste, corn, black beans, and shredded chicken back to the pot. Simmer for 10-15 minutes to blend flavors.
06 - Check seasoning and adjust salt or spice as desired.
07 - Ladle soup into bowls. Top with crispy tortilla strips and optional garnishes such as avocado, cilantro, lime, cheese, and sour cream.
# Expert Tips:
01 -
- Everything cooks in one pot, meaning less cleanup and more time enjoying dinner
- The crispy tortilla strips add such a satisfying crunch against the velvety broth
- It reheats beautifully for lunch the next day, sometimes tasting even better
02 -
- The tortilla strips lose their crunch if added too early—wait until just before serving
- Letting the soup rest for 10 minutes off the heat allows the flavors to meld together
03 -
- Use an immersion blender for a few seconds to thicken slightly while leaving some texture
- Save some extra tortilla strips to pack with leftovers for lunch the next day