Save There's something about the smell of cumin hitting hot oil that instantly transports me to a small kitchen on a rainy Tuesday, when my neighbor stopped by with fresh cilantro from her garden and we decided to make soup instead of the pasta we'd planned. That first spoonful of this chicken tortilla soup, with its bright lime kick and the satisfying crunch of those golden tortilla strips, became the reason we started a weekly cooking tradition that lasted years.
I made this for my sister the winter she was going through a rough stretch, and she sat at my counter eating three bowls while we talked about everything except her problems. The next week she asked for the recipe, and the week after that she brought her own version to my place, modified with extra jalapeños because she'd learned she liked it spicier. Food has this quiet way of saying I'm thinking of you without needing the words.
Ingredients
- Boneless, skinless chicken breasts: Two breasts give you enough protein to make this hearty without overwhelming the broth, and they poach gently so the meat stays tender rather than rubbery.
- Yellow onion: This is your flavor foundation, so don't skip the sauté step even though you're eager to move forward.
- Fire-roasted diced tomatoes: The roasting adds a subtle char that regular canned tomatoes can't match, and it's worth seeking out specifically.
- Corn: Frozen works beautifully here and honestly tastes fresher than fresh corn that's been sitting around, plus it's always available.
- Jalapeño: Seeding removes most of the heat, but leaving a few flecks of the white membrane adds flavor without punishing your palate.
- Lime juice: Fresh lime is non-negotiable, as bottled lime has a different quality that changes the entire brightness of the soup.
- Fresh cilantro: Add it at the end so it keeps its grassy freshness rather than wilting into the background.
- Spice blend: The combination of chili powder, oregano, cumin, and smoked paprika creates depth without heat, so you control the spice level with the jalapeño.
- Corn tortillas for strips: They crisp up beautifully and absorb just enough broth to stay textured, unlike flour tortillas which get soggy.
- Olive oil: Use it sparingly for the tortilla strips so they're crispy rather than greasy.
Instructions
- Make the tortilla strips first:
- Preheat your oven to 180°C and toss your tortilla strips with just a tablespoon of olive oil, spreading them in a single layer on a baking sheet. Turn them halfway through those 10 to 12 minutes so they crisp evenly and turn that perfect golden color that signals they're ready.
- Build your aromatic base:
- Heat olive oil in your large pot over medium heat and add the diced onion, red bell pepper, and jalapeño if you're using it. Let them soften for about 4 to 5 minutes, stirring occasionally so nothing catches on the bottom.
- Wake up the spices:
- Add your minced garlic and cook until you can smell it, usually just a minute. Then sprinkle in your chili powder, oregano, cumin, and smoked paprika, cooking for about 30 seconds so the spices bloom in the hot oil and release their essential flavors.
- Add the protein and broth:
- Nestle your chicken breasts into the pot along with the fire-roasted tomatoes and their juice, the corn, the bay leaf, and chicken broth. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 20 minutes until the chicken is cooked through.
- Shred and finish:
- Remove the chicken to a cutting board and shred it gently with two forks, then return it to the pot. Squeeze in your fresh lime juice and stir in the cilantro, tasting as you go so you can adjust the seasoning to your preference.
- Serve with intention:
- Fish out the bay leaf, ladle the soup into bowls, and top each one with those crispy tortilla strips and whatever toppings call to you. The combination of hot soup, cold avocado, and crunchy tortilla strips is where the magic actually happens.
Save One afternoon my young nephew refused to eat anything I made, until I let him crush the tortilla strips with his hands and sprinkle them on his bowl like he was decorating his own masterpiece. He ate two bowls and asked when he could help me make it again, which meant more to me than any compliment ever could.
Making It Your Own
This soup has a beautiful skeleton that invites personalization without losing its identity. I've added black beans when I wanted more substance, swapped red bell peppers for orange ones just because that's what I had, and even thrown in diced zucchini on a whim. Each version felt like my own discovery rather than a deviation from the original.
The Texture Game
What transforms this from a simple chicken soup into something memorable is paying attention to texture. The crispy tortilla strips against the tender chicken, the slight resistance of corn kernels, the silky avocado if you add it, the cool brightness of fresh cilantro, all happening in one spoonful. This is why the toppings aren't optional even though the recipe says they are.
Storage and Reheating
The soup keeps beautifully in the refrigerator for up to four days, though I always store the tortilla strips separately in an airtight container so they don't soften. When you reheat, do it gently over medium heat and add fresh tortilla strips rather than attempting to revive the old ones.
- Make a double batch and freeze the broth base without the tortilla strips for weeknight convenience.
- If you're reheating from frozen, thaw overnight in the refrigerator first rather than heating straight from frozen.
- Add a squeeze of fresh lime juice when reheating to restore some of the brightness that fades slightly over time.
Save This soup has become the recipe I reach for when I want to cook something that feels special without needing to be complicated, and it's the one my friends actually ask me to make instead of just being polite. That says everything about how it earned its place in regular rotation.
Common Recipe Questions
- → Can I make this ahead of time?
Absolutely. The flavors actually develop beautifully when made ahead. Prepare everything up to 3 days in advance, but store the tortilla strips separately to maintain their crunch. Reheat gently on the stove, adding a splash of broth if needed.
- → How can I make this vegetarian?
Swap the chicken broth for vegetable broth and omit the chicken breasts. Add black beans or extra corn to maintain heartiness. The result remains just as satisfying and packed with Mexican-inspired flavors.
- → What's the best way to shred the chicken?
Once cooked through, remove the chicken to a clean cutting board and let it rest for a few minutes. Use two forks to pull it apart into strands. The meat will be tender enough to shred easily. Return it to the pot to absorb all those delicious spices.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Leave out the tortilla strips and fresh cilantro—add those after reheating. Thaw overnight in the refrigerator, then warm on the stove. The texture holds up beautifully, making it perfect for meal prep.
- → How do I make it spicier?
Keep the jalapeño seeds in for extra heat, or add a pinch of cayenne with your spices. A splash of hot sauce or some diced chipotle peppers in adobo would also work wonderfully. Taste as you go and adjust to your preferred spice level.