Chicken Tortilla Soup with Crispy Strips

The first time I made chicken tortilla soup, I was recovering from a terrible cold and my neighbor dropped off a bag of tortillas she wasnt going to use. I threw everything into a pot without following any recipe, and that spontaneous kitchen experiment became the soup I now crave every time the weather turns even slightly chilly.

Last winter, I made a double batch for my sister who was going through a rough patch at work. She texted me two hours later saying she sat on her kitchen floor eating it straight from the container, tears streaming down her face, because it reminded her of our grandmothers kitchen. Sometimes food is just memory in a bowl.

Ingredients

• 2 boneless skinless chicken breasts: I prefer using fresh chicken over rotisserie here because poaching it in the broth makes it impossibly tender and infuses the soup with extra depth
• 1 litre low sodium chicken broth: Starting with low sodium broth lets you control the salt level perfectly since well be adding plenty of seasonings anyway
• 1 medium onion diced: Yellow onions work beautifully here, becoming sweet and meltingly soft as they simmer
• 3 cloves garlic minced: Fresh garlic is non negotiable for me, it provides that aromatic backbone that makes your whole kitchen smell incredible
• 1 red bell pepper diced: The red bell pepper adds subtle sweetness and gorgeous color contrast against the dark spiced broth
• 1 jalapeño seeded and finely chopped: I keep some seeds if I want extra warmth, but removing most of them keeps it approachable for everyone
• 1 can diced tomatoes: Fire roasted tomatoes add another layer of flavor, but regular diced tomatoes work perfectly fine too
• 1 cup corn kernels drained: Frozen corn works beautifully here and adds little bursts of sweetness throughout
• 1 can black beans rinsed and drained: Black beans make this soup feel substantial enough to be a complete meal
• 2 tablespoons tomato paste: This little ingredient deepens the color and gives the broth that rich restaurant quality body
• 1 teaspoon ground cumin: Cumin is the soul of this soup, providing that earthy distinctive flavor profile
• 1 teaspoon chili powder: I use a mild chili powder for warmth without overwhelming heat, letting other spices shine through
• 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask what exactly makes this soup taste so special
• 1/2 teaspoon dried oregano: Mexican oregano has a more complex flavor, but regular oregano works perfectly well
• 1/2 teaspoon salt plus more to taste: Always start with less and adjust at the end, the flavors concentrate as it simmers
• 1/4 teaspoon black pepper: Freshly ground pepper makes a noticeable difference in the overall depth
• 4 corn tortillas cut into thin strips: White corn tortillas get the crispiest, and cutting them uniformly ensures even baking
• 2 tablespoons vegetable oil: I divide this, using one tablespoon for the tortilla strips and another for sautéing the vegetables

Instructions

Make the crispy tortilla strips first:

Preheat your oven to 200°C and toss the tortilla strips with vegetable oil until lightly coated, then spread them in a single layer on a baking sheet. Bake for 8 to 10 minutes, stirring them halfway through, until theyre golden brown and shatteringly crisp.

Sauté the vegetables:

Heat one tablespoon of oil in a large pot over medium heat and add the onion, garlic, bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and your kitchen smells amazing.

Add the spices:

Stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for just one minute, stirring constantly, until the spices become incredibly fragrant and toast slightly.

Build the base:

Add the tomato paste and diced tomatoes, cooking for two minutes to let the tomato paste caramelize slightly and deepen in flavor.

Simmer the chicken:

Pour in the chicken broth and bring everything to a gentle simmer. Add the whole chicken breasts, reduce the heat to low, cover, and let simmer for 15 to 18 minutes until the chicken is cooked through.

Shred the chicken:

Remove the cooked chicken from the pot and use two forks to shred it into bite sized pieces. Return the shredded chicken back to the soup.

Add the final ingredients:

Stir in the corn and black beans, then let the soup simmer for another 5 minutes to heat everything through.

Season and serve:

Taste the soup and add more salt or pepper if needed. Ladle it into bowls and generously top with those crispy tortilla strips and whatever garnishes make your heart happy.

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This soup has become my go to for new parents, friends recovering from surgery, or anyone who just needs a hug in a bowl. The best part is watching someones eyes light up when they take that first bite, the combination of textures and flavors somehow managing to feel both exciting and deeply familiar all at once.

Making It Your Own

Ive discovered that this soup is incredibly forgiving and welcomes substitutions with open arms. Sometimes I use pinto beans instead of black beans, or add a diced zucchini during summer when my garden produces more than I know what to do with. The beauty is in making it work for whatever you have on hand.

The Perfect Garnish Game

Garnishes are not optional here, they are absolutely essential to the experience. A cold scoop of sour cream melting into hot soup, the brightness of fresh lime cutting through the richness, the creaminess of avocado against the spicy broth. Every element plays its part.

Make Ahead Magic

This soup actually improves with time, making it perfect for meal prep or entertaining. The flavors deepen and meld overnight in the refrigerator, transforming something delicious into something absolutely extraordinary.

• The tortilla strips can be made up to two days ahead and stored in an airtight container
• Freeze the soup without any garnishes for up to three months, and it will taste just as fresh as the day you made it
• When reheating, add a splash of water or broth if it seems too thick

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Theres something profoundly satisfying about a soup that nourishes both body and spirit. This chicken tortilla soup has earned its permanent place in my regular rotation, and I have a feeling it will find its way into yours too.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, the soup base actually develops more flavor when made 1-2 days ahead. Store the crispy tortilla strips separately in an airtight container to maintain their crunch.

→ How can I make it spicier?

Keep some jalapeño seeds when chopping, add a pinch of cayenne pepper with the spices, or serve with hot sauce on the side for heat customization.

→ Can I use rotisserie chicken?

Absolutely. Skip the simmering step and add shredded rotisserie chicken when you would stir in the corn and beans. This reduces total time to about 30 minutes.

→ What can I substitute for black beans?

Pinto beans work beautifully as a swap. You could also use kidney beans or skip beans entirely for a lighter version.

→ How do I store leftovers?

Keep soup in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months without tortilla strips. Always store strips separately.

→ Is this soup gluten-free?

Yes, naturally gluten-free when using certified gluten-free corn tortillas. Always check labels on broth and seasonings to be safe.