Chicken Tortilla Soup (Printable Version)

Comforting Mexican soup with tender chicken, beans, and spices, topped with crispy tortillas, cilantro, and lime.

# What You'll Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 can (15 oz) pinto beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and finely chopped
07 - 1 cup frozen or fresh corn kernels

→ Soup Base

08 - 1 can (28 oz) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 1½ teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - ½ teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - ½ cup fresh cilantro, chopped
20 - ½ cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# Steps:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in the ground cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper. Cook for 30 seconds to release the aromatic oils from the spices.
03 - Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle the chicken breasts into the soup.
04 - Bring to a simmer, cover the pot, and cook for 18 to 20 minutes until the chicken is cooked through.
05 - Remove chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
06 - Add the pinto beans and corn to the soup. Simmer uncovered for 10 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1 to 2 minutes per batch. Drain on paper towels and season lightly with salt.
08 - Ladle the soup into bowls. Top each serving with crispy tortilla strips, fresh cilantro, crumbled cotija cheese, avocado slices, and a squeeze of fresh lime juice. Add sour cream if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but honestly, you're done in under an hour.
  • The crispy tortilla strips and fresh toppings turn a simple soup into something that feels special every single time.
  • It's the kind of meal that works for a quiet Tuesday night or feeding a crowd without breaking a sweat.
02 -
  • Don't skip the step where you bloom the spices in the oil, because that's where all the depth and warmth comes from, and it only takes thirty seconds.
  • Fry your tortilla strips fresh and close to serving time so they stay crispy instead of getting soggy, which honestly makes or breaks the entire experience.
  • Taste at the end and adjust seasoning, because every broth is different and salt is what brings all those flavors into focus.
03 -
  • Make a double batch and freeze half without the toppings, so you have homemade soup ready on nights when you need comfort food fast.
  • The cotija cheese really matters here because its salty tang is irreplaceable, but if you can't find it, crumbled feta or queso fresco work in a pinch.
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