Best Chicken Tortilla Soup (Printable Version)

Flavorful Mexican-inspired soup featuring tender chicken, fire-roasted tomatoes, sweet corn, zesty lime, and crunchy tortilla strips.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained
06 - 1 jalapeño, seeded and finely chopped (optional)
07 - 1 lime, juiced
08 - 1/4 cup fresh cilantro, chopped

→ Canned Goods

09 - 1 can (14 oz) fire-roasted diced tomatoes
10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 bay leaf
12 - 1 1/2 teaspoons chili powder
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper, to taste

→ Tortilla Strips

17 - 4 corn tortillas, cut into thin strips
18 - 2 tablespoons olive oil

→ Optional Toppings

19 - Sliced avocado
20 - Shredded cheese
21 - Sour cream
22 - Extra lime wedges

# Steps:

01 - Preheat oven to 350°F. Toss tortilla strips with olive oil and spread on a baking sheet. Bake for 10-12 minutes, turning once, until golden and crisp. Set aside.
02 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion, red bell pepper, and jalapeño if using. Sauté for 4-5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds.
05 - Add chicken breasts, fire-roasted tomatoes with juice, corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
06 - Remove chicken breasts and shred them with two forks, then return to the pot.
07 - Add lime juice and chopped cilantro. Taste and adjust seasoning as needed. Remove bay leaf.
08 - Ladle soup into bowls and top with tortilla strips and desired toppings.

# Expert Advice:

01 -
  • It comes together in under an hour, yet tastes like you've been simmering it all afternoon.
  • The crispy tortilla strips add texture that keeps you coming back for another spoonful, and the lime gives it a brightness that feels like a secret ingredient nobody else figured out.
02 -
  • Don't skip blooming the spices in hot oil for 30 seconds; it's the difference between a flat-tasting soup and one that tastes like someone who knows what they're doing made it.
  • The tortilla strips must be crispy and golden when they hit the bowl, so store them in an airtight container if you're making them ahead, and only add them right before serving or they'll go soft.
03 -
  • Fresh-squeezed lime juice makes a noticeable difference; bottled tastes flat by comparison and changes the whole character of the soup.
  • Cut your own tortilla strips and bake them yourself rather than using the bagged kind; they're crispier, fresher, and the whole kitchen smells better for it.
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