Chicken Tortilla Soup Crispy (Printer-friendly)
Vibrant Mexican-inspired soup with tender chicken, spices, and crispy tortilla strips for a flavorful crunch.
# What you'll need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1 jalapeño, seeded and minced (optional)
08 - 14 oz canned diced tomatoes
09 - 1 cup frozen or canned corn kernels, drained
10 - 14 oz canned black beans, rinsed and drained
→ Liquids & Base
11 - 4 cups chicken broth
12 - 2 tablespoons tomato paste
13 - Juice of 1 lime
→ Spices
14 - 1 teaspoon ground cumin
15 - 1 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon dried oregano
→ Crispy Tortilla Strips
18 - 4 small corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
20 - Salt, to taste
→ Garnishes (optional)
21 - Fresh cilantro, chopped
22 - Sliced avocado
23 - Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
24 - Sour cream
25 - Lime wedges
# Method:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and a pinch of salt. Arrange in a single layer on a baking sheet and bake for 8 to 10 minutes, turning once, until golden and crisp. Set aside.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat. Sear chicken for 3 to 4 minutes per side until golden but not fully cooked. Remove from pot and set aside.
03 - In the same pot, add diced onion, red bell pepper, and minced jalapeño. Cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute more.
04 - Mix in cumin, chili powder, smoked paprika, and oregano. Cook while stirring for 30 seconds until aromatic.
05 - Add diced tomatoes, tomato paste, chicken broth, corn kernels, and black beans. Stir to incorporate evenly.
06 - Return chicken breasts to the pot. Bring mixture to a gentle simmer, cover, and cook for 15 to 20 minutes or until chicken is cooked through.
07 - Remove chicken breasts, shred with two forks, and return to pot. Stir in lime juice and adjust seasoning with salt and pepper.
08 - Ladle soup into bowls and top with crispy tortilla strips and preferred garnishes.
# Expert Tips:
01 -
- It comes together in less than an hour, making weeknight dinners feel genuinely homemade rather than rushed.
- The combination of tender chicken, bright tomatoes, and that satisfying crunch is oddly addictive—people ask for seconds without meaning to.
- You can customize every bowl at the table, so everyone gets exactly what they want without extra cooking.
02 -
- Don't skip toasting the dry spices—that 30 seconds transforms them from one-dimensional to deeply flavorful, and it's the difference between "good" and "why does this taste so much better than mine?"
- The tortilla strips must go in just before serving, not mixed into the soup ahead of time, or they'll soften and turn mushy instead of staying gloriously crispy.
- Lime juice at the very end is non-negotiable; it brightens the whole soup in a way that makes people pause and say, "What is that?" without being able to pinpoint it.
03 -
- If your broth tastes weak, don't add more salt—add more seasoning instead, a pinch of cumin or a small splash of lime juice to wake it up and make it taste intentional.
- Shred the chicken with two forks while it's still slightly warm, right after you remove it from the pot—it shreds more easily and evenly than when it's completely cooled.