Chicken Tortilla Soup

The first time I made chicken tortilla soup was during a rainy weekend when my neighbor dropped off extra tortillas from her family's taco night. Something about crispy strips floating on rich, spiced broth turned an ordinary soup into something celebratory. Now it's my go-to whenever I need comfort food that still feels vibrant.

Last winter, my sister was recovering from surgery and craved something nourishing but not boring. I brought over a pot of this soup, and she called me two days later asking for the recipe. That's when I knew this wasn't just soup, it was the kind of food that helps people feel cared for.

Ingredients

• Chicken breasts: Boneless and skinless cook evenly and shred beautifully, though rotisserie chicken works in a pinch
• Low-sodium chicken broth: Lets you control the salt level while building a deep savory base
• Onion, garlic, bell pepper, and jalapeño: This aromatic foundation creates layers of flavor that develop as they sauté
• Diced tomatoes and tomato paste: The paste adds concentrated depth while diced tomatoes bring body and sweetness
• Black beans and corn: These make the soup substantial and add satisfying texture in every bite
• Ground cumin, chili powder, smoked paprika, and oregano: This spice blend delivers that authentic Mexican restaurant flavor profile
• Corn tortillas: Cutting them into strips and baking until crispy creates the essential topping that gives this soup its name

Instructions

Get your tortilla strips ready first:

Preheat your oven to 200°C and toss the tortilla strips with vegetable oil until lightly coated. Spread them on a baking sheet and bake for 8-10 minutes, stirring once halfway through. You want them golden and completely crispy since they'll soften quickly in the soup.

Build your flavor base:

Heat a tablespoon of oil in your large soup pot over medium heat. Add the diced onion, minced garlic, bell pepper, and chopped jalapeño. Sauté for about 5 minutes until the vegetables soften and the kitchen starts smelling amazing.

Wake up the spices:

Stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Let them cook for just 1 minute until fragrant. This step is crucial because blooming the spices in hot oil releases their essential oils.

Add depth with tomatoes:

Mix in the tomato paste and diced tomatoes, cooking for 2 minutes. The tomato paste will darken slightly and caramelize, which adds a rich, savory dimension to the broth.

Simmer the chicken:

Pour in the chicken broth and bring everything to a gentle simmer. Add the whole chicken breasts, reduce the heat, cover, and let it simmer for 15-18 minutes. The chicken will poach in the flavorful broth, staying incredibly tender.

Shred and complete the soup:

Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot, stir in the corn and black beans, and simmer for 5 more minutes. Taste and adjust the seasoning if needed.

Finish with flair:

Ladle the hot soup into bowls and top generously with those crispy tortilla strips. Add your choice of garnishes, then serve immediately while the strips still have their crunch.

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My friend Maria always says the toppings are just as important as the soup itself. She sets up a little topping bar with bowls of avocado, cheese, cilantro, and lime wedges, letting everyone customize their bowl. It turns a simple weeknight dinner into something festive and interactive.

Making It Ahead

This soup actually tastes better the next day, which makes it perfect for meal prep. I like to make a big batch on Sunday, portion it into containers, and have ready-to-go lunches for the week. Just keep the tortilla strips separate and add them right before eating.

Spice Level Adjustments

The heat in this soup is entirely customizable. When my kids are eating with us, I seed the jalapeño completely and use just a pinch of chili powder. For spice lovers, I leave some seeds in the jalapeño and add an extra pinch of cayenne to the pot.

Perfect Pairings

A chilled Mexican lager cuts through the richness perfectly, though a crisp white wine like Sauvignon Blanc works beautifully too. Sometimes I serve it with simple quesadillas on the side for extra substance, especially on hungry weeknights.

• Warm some extra tortillas on the grill for dipping
• Squeeze fresh lime juice right before serving to brighten all the flavors
• Make a double batch of tortilla strips, they are irresistible for snacking

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There's something about the steam rising from the bowl, the crunch of that first bite, and the way the spices warm you from the inside out. This soup has become part of our family's story, and I hope it finds a place in yours too.

Recipe FAQs

→ How do I make the tortilla strips crispy?

Toss cut corn tortillas with vegetable oil, spread them on a baking sheet, and bake at 200°C (400°F) for 8-10 minutes until golden and crisp.

→ Can I use rotisserie chicken in this soup?

Yes, substituting cooked rotisserie chicken saves time and blends well with the vibrant spices and broth.

→ What spices give this soup its bold flavor?

The combination of cumin, chili powder, smoked paprika, and oregano creates a deep, smoky, and slightly spicy flavor base.

→ Is this soup gluten-free?

Using certified gluten-free corn tortillas ensures the soup is gluten-free; always check packaging for cross-contamination warnings.

→ What garnishes work best with this dish?

Fresh avocado, chopped cilantro, shredded cheddar or Monterey Jack cheese, lime wedges, and a dollop of sour cream complement the flavors beautifully.

→ Can the black beans be substituted?

Yes, pinto beans can be used as an alternative for variation or personal preference.