Chicken Tortilla Soup (Printer-Friendly)

Traditional Mexican soup with tender chicken, beans, spices, crispy tortillas, cotija cheese, and fresh 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)

# How to Prepare:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4–5 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 bloom the spices and release their essential oils.
03 - Add the crushed tomatoes, tomato paste, and chicken broth to the pot. Stir thoroughly to combine. Nestle the chicken breasts into the liquid.
04 - Bring the mixture to a simmer. Cover and cook for 18–20 minutes, or until chicken is cooked through and no longer pink in the center.
05 - Remove the cooked chicken breasts from the pot using a slotted spoon. Place on a cutting board and shred using two forks until separated into bite-sized pieces. Return the shredded chicken to the pot.
06 - Add the drained pinto beans and corn kernels to the pot. Simmer uncovered for 10 minutes, allowing flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
07 - Meanwhile, heat approximately ½ inch of vegetable oil in a skillet over medium-high heat. Working in batches, fry tortilla strips until golden and crisp, about 1–2 minutes per batch. Transfer to 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, sliced avocado, and a squeeze of fresh lime juice. Add sour cream if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The crispy tortilla strips give you this delightful textural surprise with every spoonful that makes it feel special.
  • You can customize the toppings endlessly, making everyone at the table feel like they're eating their own perfect version.
02 -
  • If your tortilla strips get soggy, it means they fried at too low a temperature or they've been sitting around, so fry them close to serving time and keep them in a separate bowl until the last second.
  • The spice blooming step isn't optional, it transforms the flavor from flat to round and complex, so don't rush it or skip it thinking heat alone will do the job.
03 -
  • If you're cooking for a crowd, fry all your tortilla strips in advance and store them in an airtight container, then warm them in a 300°F oven for 5 minutes before serving so they're fresh and crispy.
  • Make the broth and freeze it in portions so you can have this comfort on any day you need it, just thaw and add the final toppings when you're ready to serve.
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