Chicken Tortilla Soup (Printable)

Comforting Mexican-style soup with tender chicken, beans, and spices topped with crispy tortillas, cheese, and lime.

# What You 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 - 1.5 teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - 0.5 teaspoon freshly ground black pepper

→ Garnish & Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - 0.5 cup fresh cilantro, chopped
20 - 0.5 cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# Steps:

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 activate the flavors.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine. Nestle chicken breasts into the liquid.
04 - 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. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Heat 0.5 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 a squeeze of lime. Add sour cream if desired.

# Expert Advice:

01 -
  • The crunch of the homemade tortilla strips provides a satisfying texture contrast to the tender chicken.
  • It uses pantry staples to create a deep, slow simmered flavor in under an hour.
02 -
  • Never skip the step of blooming your spices in oil because it completely changes the depth of the broth.
  • I discovered that using kitchen shears to cut the tortillas into strips is much faster than using a knife.
03 -
  • If the broth feels too thin, crush a few of the pinto beans against the side of the pot to naturally thicken the liquid.
  • Rub the dried oregano between your palms as you drop it in to reactivate the fragrant oils.
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