Pin It I used to think the best soup was just about the broth, but this recipe changed my mind. The first time I tried to fry the tortilla strips, I accidentally set off the smoke alarm in my tiny apartment. My kitchen was a hazy mess, yet the smell of toasted corn and cumin was absolutely intoxicating. Now, every time I hear a kitchen timer, I actually get a little hungry for this Mexican classic. It has become my go-to remedy for rainy afternoons when the wind rattles the windowpanes.
One chilly Tuesday, I made a massive pot of this for my neighbor who was feeling under the weather. We sat on her porch steps, steam rising from the bowls, and just watched the neighborhood go by. There is something about the bright lime juice hitting the savory broth that makes everything feel a bit lighter. I remember she asked for the recipe before she even finished her first three bites. That afternoon reminded me that a simple pot of soup can be a bridge between people.
Ingredients
- Chicken Breasts: Poaching them directly in the broth keeps the meat incredibly juicy and easy to shred.
- Pinto Beans: These beans add a creamy texture that perfectly complements the spice profile.
- Yellow Onion: Dicing it finely ensures it melts into the base, providing a subtle sweetness.
- Garlic: Freshly minced cloves offer a punch that pre chopped jars simply cannot match.
- Red Bell Pepper: This variety adds a pop of color and a mild sweetness to the savory liquid.
- Jalapeno: Removing the seeds allows you to enjoy the pepper flavor without overwhelming heat.
- Corn: Frozen kernels work beautifully here and provide a little burst of sweetness in every spoonful.
- Crushed Tomatoes: This provides a thick, rustic body to the soup that holds all the spices together.
- Chicken Broth: Using a low sodium version lets you control the saltiness of the final dish.
- Tomato Paste: A quick stir of this concentrated paste adds an essential richness to the broth.
- Cumin: This spice is the backbone of the earthy aroma that defines a great tortilla soup.
- Dried Oregano: Crushing the leaves between your palms before adding them releases more of their oils.
- Smoked Paprika: It introduces a subtle woodsy note that makes the soup taste like it simmered all day.
- Chili Powder: This adds a complex layer of warmth without being purely about the heat.
- Salt and Pepper: These basic seasonings are vital for making all the other flavors sing.
- Corn Tortillas: Frying your own strips is the secret to getting that authentic, nutty corn flavor.
- Vegetable Oil: Choose an oil with a high smoke point to ensure the tortilla strips crisp up perfectly.
- Cilantro: Adding this at the very end preserves its bright, citrusy freshness.
- Cotija Cheese: This salty, crumbly cheese does not melt completely, providing delicious little pockets of flavor.
- Limes: A final squeeze of acidity is what truly wakes up the heavier spices.
- Avocado: These creamy slices add a rich fat that balances the acidity of the lime.
- Sour Cream: A small dollop helps cool down the palate if you prefer a spicier broth.
Instructions
- Saute the aromatics:
- Begin by softening the onion, peppers, and jalapeno in the pot until they turn translucent. Add the garlic at the end so it releases its aroma without burning.
- Bloom the spices:
- Stir in your dried herbs and spices, letting them toast in the oil for a few seconds. This step is crucial for unlocking the deepest flavors of the cumin and paprika.
- Build the base:
- Pour in the tomatoes, paste, and broth, then gently nestle the raw chicken into the liquid. Let the pot reach a gentle simmer while the chicken absorbs all those wonderful seasonings.
- Shred the chicken:
- Once the chicken is firm, pull it out and use two forks to pull the meat into ragged strips. Sliding the meat back into the pot allows it to soak up even more broth.
- Simmer with beans:
- Toss in the beans and corn, letting everything bubble together so the flavors can get to know each other. Taste the broth now to see if it needs one more pinch of salt.
- Fry the strips:
- While the soup finishes, crisp up your tortilla ribbons in a skillet of hot oil. They should be golden and noisy when you tap them with a spoon.
- Assemble the bowls:
- Ladle the hot soup over a few strips, then pile on the cheese, cilantro, and avocado. Do not forget that essential lime wedge on the side for a bright finish.
Pin It My favorite part of making this is always the sound of the tortilla strips hitting the hot oil. It reminds me of summer nights when the kitchen windows are open and the house is full of noise. My kids usually wander in the moment they smell the cumin, asking how much longer until dinner. We usually end up standing around the kitchen island, assembling our own bowls with too many toppings. Those messy, crowded moments are when this soup tastes the absolute best to me.
Finding Your Heat Level
Some days I want a soup that clears my sinuses, and other days I need something much milder. If you want a real kick, leave the seeds in the jalapeno or stir in a spoonful of adobo sauce. My sister always adds extra chili powder to her bowl at the table to customize her experience. It is a very forgiving recipe that welcomes a little extra fire if you are feeling bold.
The Best Topping Logic
While the recipe lists cotija and cilantro, the topping stage is where you can really get creative. I once tried adding a dollop of Greek yogurt instead of sour cream, and the tanginess was surprisingly perfect. Radish slices provide a peppery crunch that mimics the texture of the tortilla strips. There are no rules here, so feel free to raid the crisper drawer for anything fresh and crunchy.
Prepping for the Week
This soup is one of those rare dishes that actually tastes better the next morning. The flavors have time to settle and marry into something much more complex and rich. I often make a double batch just to ensure I have easy lunches for the busy days ahead.
- Store the fried tortilla strips in an airtight container at room temperature to keep them crunchy.
- Keep the fresh toppings like avocado and lime separate until you are ready to serve.
- Freeze the base broth and chicken without the beans and corn for an even fresher taste later.
Pin It I hope this bowl brings as much warmth and comfort to your kitchen as it does to mine. Enjoy every crunchy, spicy bite with the people you love.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors have time to meld. Prepare up to 3 days ahead and store refrigerated. Add fresh toppings just before serving.
- → How do I adjust the spice level?
Keep jalapeño seeds for more heat, or remove them completely for a milder version. You can also add cayenne pepper or diced chipotle peppers in adobo sauce for extra depth and spice.
- → Can I freeze this soup?
The soup base freezes beautifully for up to 3 months. However, freeze without the tortilla strips—those should be made fresh for the best crispy texture. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for cotija cheese?
Feta cheese works well as a salty, crumbly alternative. For a dairy-free option, try crushed tortilla chips or nutritional yeast for that savory umami finish.
- → Can I make this in a slow cooker?
Absolutely. Sauté vegetables first, then add everything except the beans and corn to your slow cooker. Cook on low for 4-6 hours, shred the chicken, then add beans and corn for the final 30 minutes.
- → Is this soup gluten-free?
Yes, when using 100% corn tortillas and verified gluten-free chicken broth, this soup is naturally gluten-free. Always check labels on canned ingredients and spices to be certain.