Chicken Tortilla Soup (Printable)

Mexican-style soup blending tender chicken, spices, and crispy tortilla strips for a comforting meal.

# What You'll Need:

→ Chicken & Broth

01 - 2 boneless skinless chicken breasts (approximately 14 ounces)
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 ounces) diced tomatoes
08 - 1 cup frozen or canned corn kernels drained
09 - 1 can (14 ounces) 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

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

# Directions:

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 to develop flavors.
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 from pot and shred with two forks. Return shredded chicken to the pot.
07 - Stir in corn and black beans. Simmer for 5 minutes to heat through.
08 - Taste and adjust seasoning if needed. Ladle soup into bowls. Top with crispy tortilla strips and desired garnishes.

# Expert Tips:

01 -
  • The contrast between silky broth and crunchy tortilla strips makes every spoonful exciting
  • It comes together in under an hour but tastes like it simmered all day
  • You can customize the heat level and toppings to suit everyone at the table
02 -
  • The crispy tortilla strips lose their crunch quickly, so bake them right before serving and store any extras in an airtight container
  • Letting the soup sit for 10 minutes off the heat before serving allows the flavors to meld together beautifully
03 -
  • If you have time, marinate the chicken breasts in some of the spices and a little lime juice before cooking
  • Use a pair of kitchen shears to cut the tortilla strips, its faster and more uniform than using a knife

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