Chicken Tortilla Soup (Print)

Rich, flavorful Mexican soup with shredded chicken, beans, and corn, garnished with crispy tortillas and fresh toppings.

# Ingredients:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 can (15 oz) pinto beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and finely chopped
07 - 1 cup fresh or frozen corn kernels

→ Soup Base

08 - 1 can (28 oz) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 1½ teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - ½ teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - ½ cup fresh cilantro, chopped
20 - ½ cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# Instructions:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4–5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to release aromatic oils and intensify flavors.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly.
04 - Nestle chicken breasts into the soup and bring to a simmer. Cover and cook for 18–20 minutes until chicken is cooked through.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the soup.
06 - Add pinto beans and corn kernels. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches for 1–2 minutes until golden and crisp. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado slices, and a squeeze of fresh lime juice. Add sour cream if desired.

# Pro Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The crispy tortilla strips and fresh toppings let everyone customize their bowl, which means even picky eaters find something to love.
  • It's naturally gluten-free if you use corn tortillas, and packed with protein that actually keeps you satisfied.
02 -
  • Frying the tortilla strips at the last minute is non-negotiable, because five minutes in the soup and they soften into mush, which taught me that timing and texture matter just as much as flavor.
  • Low-sodium broth is worth the small effort because it lets the individual ingredients shine instead of drowning everything in salt, a discovery that changed how I think about building flavor.
03 -
  • Taste the broth after adding the beans and corn, because this is when you catch any seasoning adjustments needed, and a single extra pinch of cumin can transform an okay bowl into one people ask you to make again.
  • Serve the soup slightly hotter than you think you need to because the crispy tortillas and cold avocado will cool it down quickly, creating the perfect eating temperature by the time it reaches your mouth.
Back