Chicken Tortilla Soup (Print Version)

Comforting Mexican soup with tender chicken, beans, and spices, topped with crispy tortillas

# What You'll Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 can (15 ounces) 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 frozen or fresh corn kernels

→ Soup Base

08 - 1 can (28 ounces) 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)

# How to Prepare:

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 essential oils and develop deeper flavors.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir thoroughly to combine. Nestle chicken breasts into the mixture.
04 - Bring to a gentle simmer. Cover and cook for 18–20 minutes, or until chicken is cooked through completely.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the pot.
06 - Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to integrate. Taste and adjust seasoning as needed.
07 - Heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1–2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado, and lime squeeze. Add sour cream if desired.

# Expert Advice:

01 -
  • The contrast between the hot, savory broth and the cool, creamy toppings creates this perfect balance that somehow makes everything in life feel manageable again.
  • It's incredibly forgiving if you're running low on ingredients, I've made this with whatever veggies were hiding in my crisper drawer and it still turns out delicious every time.
02 -
  • Never skip the step of blooming the spices in the hot oil with the vegetables, as I once did when rushing, resulting in a flat, one-dimensional flavor profile that no amount of salt could fix.
  • The soup actually tastes better the next day after the flavors have had time to meld overnight in the refrigerator, so making it ahead isnt just convenient, its preferable.
03 -
  • Toast your cumin seeds in a dry pan before grinding them for a dramatically more complex flavor that transforms the entire soup profile.
  • For impossibly crispy tortilla strips that wont go soggy even when sitting in the soup, dry them in a low oven for about 5 minutes after frying.
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