Classic Chicken Tortilla Soup (Printable Version)
A vibrant Mexican-style soup with tender chicken, aromatic spices, and crispy tortilla strips, topped with fresh garnishes.
# What You Need:
→ Chicken and Stock
01 - 2 boneless, skinless chicken breasts (about 14 ounces)
02 - 6 cups (1.5 quarts) chicken broth, preferably low sodium
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and diced
07 - 1 can (14.5 ounces) diced tomatoes with juices
08 - 1 cup (5 ounces) frozen or fresh corn kernels
09 - 1 can (15 ounces) black beans, drained and rinsed
10 - 2 tablespoons tomato paste
→ Spices and Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, plus more to taste
16 - 1/4 teaspoon black pepper
→ Tortilla Strips
17 - 4 corn tortillas, sliced into thin strips
18 - 2 tablespoons vegetable oil
→ Garnishes
19 - 1 avocado, diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges
22 - 1/2 cup shredded cheddar or Monterey Jack cheese
23 - Sour cream
# How to Make It:
01 - Preheat oven to 350°F. Toss tortilla strips with vegetable oil and spread on a baking sheet. Bake for 10 to 12 minutes until golden and crisp, tossing halfway through. Set aside.
02 - In a large pot, bring chicken broth to a boil. Add chicken breasts, reduce heat, and simmer gently for 15 minutes or until cooked through. Remove chicken, shred with two forks, and set aside.
03 - In the same pot, add onion, garlic, bell pepper, and jalapeño. Sauté over medium heat for 5 minutes until softened.
04 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juices, tomato paste, corn, black beans, and shredded chicken back to the pot. Simmer for 10 to 15 minutes to blend flavors.
06 - Check seasoning and adjust salt or spice as desired.
07 - Ladle soup into bowls. Top with crispy tortilla strips and optional garnishes such as avocado, cilantro, lime, cheese, and sour cream.
# Expert Advice:
01 -
- Everything cooks in one pot, meaning maximum flavor and minimum cleanup
- The contrast between hot soup and cold, creamy toppings makes every spoonful exciting
- It comes together faster than you can order takeout but tastes like you simmered it all day
02 -
- Don't skip baking your own tortilla strips, storebought chips turn to mush immediately in hot soup
- The soup tastes even better the next day, so don't be afraid to make it ahead
- Hot soup needs cold toppings, the temperature contrast is what makes each bite memorable
03 -
- Use rotisserie chicken for a 20 minute weeknight version
- Make a double batch of tortilla strips because they'll disappear before the soup does