Chicken Tortilla Soup (Printable)

Hearty Mexican-style soup with shredded chicken, beans, and spices, garnished with crispy tortillas and fresh toppings.

# What You'll Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 can (15 ounces) 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 ounces) 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 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 crumbled cotija cheese
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# How To Make It:

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 cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to bloom the spices and release their aromatics.
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 and cook for 18 to 20 minutes, or until chicken is cooked through.
05 - Remove chicken breasts and shred them using two forks. Return shredded chicken to the pot.
06 - Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1 to 2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado, and a squeeze of lime. Add sour cream if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, but tastes like it simmered all day.
  • The contrast between crispy tortilla strips and silky broth is genuinely addictive.
  • You can make it your own by adjusting heat, toppings, or swapping beans without breaking anything.
02 -
  • Don't skip searing or blooming those spices, it's the difference between soup that tastes like soup and soup that tastes like it has a soul.
  • If you're making tortilla strips ahead, store them in an airtight container so they stay crispy instead of turning chewy by the time you eat.
03 -
  • Toast your tortilla strips just before serving, and store them separately from the broth so they stay crispy no matter when you eat.
  • If the soup tastes flat, it's almost always because it needs salt or a bigger squeeze of lime, so taste and adjust before you give up on it.
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