Chicken Tortilla Soup with Crispy Strips (Printer-friendly)
Vibrant Mexican-inspired soup with tender chicken, bold spices, and crispy tortilla strips.
# What you'll need:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 4 cups low-sodium chicken broth
→ Vegetables & Aromatics
03 - 1 medium onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped
07 - 1 can (14 oz) diced tomatoes
08 - 1 cup frozen or canned corn kernels, drained
09 - 1 can (14 oz) black beans, rinsed and drained
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, plus more to taste
16 - 1/4 teaspoon black pepper
→ Crispy Tortilla Strips
17 - 4 corn tortillas, cut into thin strips
18 - 2 tablespoons vegetable oil
→ Garnishes (optional)
19 - 1 avocado, diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1/2 cup shredded cheddar or Monterey Jack cheese
22 - 1 lime, cut into wedges
23 - Sour cream
# Method:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and spread on a baking sheet. Bake for 8-10 minutes, stirring once, until golden and crispy. Set aside.
02 - In a large pot, heat 1 tablespoon oil over medium heat. Add onion, garlic, bell pepper, and jalapeño. Sauté for 5 minutes until softened.
03 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste and diced tomatoes; cook for 2 minutes.
05 - Pour in chicken broth and bring to a simmer. Add chicken breasts. Reduce heat, cover, and simmer for 15-18 minutes, or until chicken is cooked through.
06 - Remove chicken, shred with two forks, and return to the pot.
07 - Stir in corn and black beans. Simmer for 5 minutes.
08 - Taste and adjust seasoning if needed.
09 - Ladle soup into bowls. Top with crispy tortilla strips and desired garnishes.
# Expert Tips:
01 -
- Its the kind of soup that heals you from the inside out, whether youre fighting off a cold or just need something deeply comforting after a long day
- The contrast between the steaming hot broth and those impossibly crispy tortilla strips makes every spoonful feel like a small celebration
- Leftovers somehow taste even better, which means you get to relive the magic all over again the next day
02 -
- I learned the hard way that overcrowding the baking sheet when making tortilla strips results in soggy disappointment, so spread them in a single layer and use two sheets if necessary
- The soup will taste slightly underseasoned immediately after cooking but let it sit for even ten minutes and the flavors will marry and intensify beautifully
- Never skip the tomato paste, its what gives this soup that rich restaurant quality body and depth that broth alone cant achieve
03 -
- Use a potato masher to lightly mash some of the beans right in the pot, this naturally thickens the broth without needing any flour or cornstarch
- Warm your bowls in the oven for a few minutes before serving, the soup stays hot longer and feels extra special