Save There's something about the smell of cumin hitting hot oil that instantly transports me to a small kitchen in San Miguel de Allende, where I watched a woman named Rosa make this soup while her grandkids ran circles around the table. She didn't measure anything, just worked with the confidence of someone who'd made it a thousand times, and when I finally tasted it, I understood why her family kept coming back for more. That was years ago, but every time I make this chicken tortilla soup now, I chase that same feeling of warmth and welcome.
I made this for my neighbor one winter when she was recovering from surgery, and watching her face light up when she caught that first whiff of cilantro and lime reminded me that food isn't just sustenance, it's a way of saying I'm thinking of you. She asked for the recipe that same day, and now her family makes it twice a month.
Ingredients
- Boneless, skinless chicken breasts: Two large ones give you enough protein to make the soup hearty without overwhelming it, and they poach gently in the broth so they stay tender instead of dry.
- Pinto beans: Their earthy sweetness balances the tomato and spices perfectly, but don't skip the rinsing or your soup will taste starchy.
- Yellow onion, garlic, red bell pepper, and jalapeño: This is your flavor foundation, so take a beat to dice them evenly so they cook at the same pace.
- Crushed tomatoes and tomato paste: Together they create a rich, concentrated base that makes the whole pot taste deeper than it has any right to.
- Low-sodium chicken broth: This matters more than you'd think because you're adding salt later, and store-bought broth is often salty enough already.
- Ground cumin, dried oregano, smoked paprika, and chili powder: These are the heart of the soup, so use fresh spices if you can, they make a noticeable difference.
- Corn tortillas: Frying them yourself is worth the two extra minutes because homemade tortilla strips have a completely different texture than store-bought.
- Fresh cilantro and cotija cheese: Don't skip these garnishes, they're not just toppings, they're the final note that makes everything sing.
- Limes: A squeeze right before eating brightens the whole bowl and cuts through the richness beautifully.
Instructions
- Wake up the base:
- Heat oil in your pot and add the onion, bell pepper, and jalapeño, letting them soften and release their sweetness for about 4 to 5 minutes. When the garlic goes in, you'll smell that sharp, savory shift that tells you you're on the right track.
- Bloom the spices:
- Add your cumin, oregano, paprika, chili powder, salt, and pepper all at once, cooking for just 30 seconds until the kitchen fills with that warm, toasted aroma. This step sounds small, but it's what separates this from watered-down tomato soup.
- Build the broth:
- Stir in the crushed tomatoes, tomato paste, and chicken broth, mixing until the paste dissolves completely, then nestle your chicken breasts right into the liquid. The broth will look thin at first, but don't worry, it will deepen as everything simmers together.
- Cook the chicken:
- Bring everything to a gentle simmer, cover, and let it bubble quietly for 18 to 20 minutes until the chicken is cooked through. You can test it by cutting into the thickest part, and if it's white all the way through with no pink, you're ready.
- Shred and return:
- Pull the chicken out onto a cutting board and use two forks to shred it into bite-sized pieces, then return it to the pot where it soaks up all those flavors. This two-step method keeps the broth clear and the chicken tender instead of breaking it into tiny pieces that fall apart.
- Finish the flavor:
- Add your drained pinto beans and corn, then simmer uncovered for about 10 minutes while you prep everything else. Taste it now, and if it needs more salt or a touch more spice, this is your moment to adjust.
- Make the tortilla strips:
- While the soup finishes, heat about a half inch of oil in a skillet until it shimmers, then fry your tortilla strips in small batches until they're golden brown and crispy, about 1 to 2 minutes per batch. Pat them dry on paper towels and season lightly with salt right away while they're still hot and will hold the seasoning.
- Bring it to the table:
- Ladle the soup into bowls and let everyone build their own masterpiece with tortilla strips, cilantro, cotija cheese, avocado, and a big squeeze of lime. The beauty of this dish is that it's as simple or as loaded as you want it to be.
Save My daughter once ate three bowls of this at a school potluck and asked if she could bring home the rest to show me it was that good, and I realized then that the best recipes are the ones people actually want to eat again. That moment shaped how I think about cooking now.
Why This Soup Became a Weeknight Favorite
When you have a recipe that's legitimately easy but tastes like you spent your whole afternoon on it, you start making it constantly. I went from thinking tortilla soup was a restaurant-only dish to realizing it's actually perfect for Tuesday nights when you want something that feels special without the stress. The beauty is in the simplicity, and once you understand how the spices work together, you can make it in your sleep.
The Gift of Customization
My favorite part of serving this soup is watching people pile on exactly what they want, making it uniquely theirs. Some guests go heavy on the cheese and cilantro, others skip the sour cream entirely, and someone always asks if they can add more jalapeño. This flexibility is why it works for families with different tastes and preferences.
Making It Your Own
Once you've made this once, you'll start seeing all the ways you can personalize it without changing what makes it work. Add rotisserie chicken if you're short on time, throw in black beans if that's what you have, or crank up the heat with extra jalapeños and cayenne if you like it spicy. The foundation is so solid that it can handle your improvisation.
- Keep a container of cilantro in your fridge so you always have it on hand for that final garnish.
- If you make this often, toast your own whole spices and grind them fresh for an even deeper flavor.
- Leftover soup freezes beautifully, but add the tortilla strips and toppings fresh so nothing gets soggy.
Save This is the kind of soup that fills your kitchen with warmth on cold days and brings people to the table wanting more. Once you make it, it becomes yours to adapt and love for years to come.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance and store in the refrigerator. The flavors actually deepen and improve overnight. Add the crispy tortilla strips and fresh garnishes just before serving to maintain their texture.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into bite-sized pieces. The meat will be tender after simmering in the broth, making it easy to shred. You can also use a stand mixer with the paddle attachment for quick, evenly shredded chicken.
- → Can I freeze this soup?
Absolutely. Cool completely and freeze in airtight containers for up to 3 months. Skip adding the tortilla strips when freezing—fry fresh ones when reheating. Thaw overnight in the refrigerator and warm gently on the stovetop.
- → How can I make this vegetarian?
Replace the chicken with extra pinto beans or black beans, and use vegetable broth instead of chicken broth. Consider adding zucchini or butternut squash for heartiness. The soup remains satisfying and protein-rich.
- → What other toppings work well?
Beyond the classic cilantro, cotija, and avocado, try sliced radishes, pickled red onions, or a dollop of Mexican crema. Diced green onions, crushed tortilla chips, or a sprinkle of queso fresco also make excellent additions.