Chicken Tortilla Soup

I used to live in a drafty apartment where the windows rattled every time the wind picked up from the north. One Tuesday afternoon I was shivering over my keyboard when the craving for something spicy and vibrant hit me like a physical wave. I pulled out a heavy pot and started chopping onions while the radiator hissed in the background. The kitchen soon smelled like toasted cumin and bright lime and suddenly the cold outside did not matter anymore. This soup became my personal cure for any grey day or long winter.

My sister came over for dinner once and insisted on helping me fry the tortilla strips because she loves the sound they make when they hit the hot oil. We ended up snacking on half the crispy strips before the soup was even finished. Now I always make a double batch of the toppings just to account for the inevitable kitchen grazing. There is something so satisfying about watching the chicken transform into tender shreds right in the simmering broth. It is a slow process that feels like a cozy hug for the soul.

Ingredients

• Chicken Breasts: Poaching them directly in the liquid keeps the meat incredibly juicy and allows it to soak up all those aromatic spices.
• Pinto Beans: These add a creamy texture and earthy depth that grounds the brighter notes of the tomato base.
• Yellow Onion and Garlic: Sautéing these until they are golden creates the foundational sweetness every great soup requires.
• Bell Pepper and Jalapeno: These provide a subtle crunch and a gentle heat that wakes up your palate without overpowering the dish.
• Corn Kernels: I love using corn for its pops of sweetness that contrast beautifully against the savory broth.
• Crushed Tomatoes and Paste: This combination gives the soup a rich body and a concentrated tomato flavor that feels deep and complex.
• Chicken Broth: Using a low sodium version lets you control the salt levels perfectly while providing a savory liquid base.
• Spices and Seasonings: Cumin and smoked paprika are the heavy hitters here and provide that signature smoky warmth we all love.
• Corn Tortillas: Frying these fresh is the only way to get that authentic crunch that stays crisp even in the hot soup.
• Toppings: Cotija cheese and fresh cilantro add a salty kick and a fresh herbal finish that brings the whole bowl to life.

Instructions

Sauté the Base:

Heat the oil in a large pot and cook the onion and peppers until they are soft. Add the garlic and cook for one minute until the kitchen smells amazing.

Bloom the Spices:

Stir in the seasonings for thirty seconds to release their oils and create a fragrant foundation. This step ensures the flavor is distributed evenly throughout the liquid.

Simmer the Broth:

Add the tomatoes and broth before nestling the chicken into the liquid to cook through completely. Cover the pot and let it simmer for about twenty minutes.

Shred and Combine:

Take the chicken out to shred it with forks then return it to the pot with the beans and corn. Let the soup simmer for ten more minutes so the flavors can meld.

Fry the Strips:

Cook the tortilla pieces in a skillet with hot oil until they are golden brown and perfectly crispy. Drain them on a paper towel and add a pinch of salt.

Garnish and Serve:

Ladle the hot soup into bowls and pile on the cheese and lime for a bright finish. Add a slice of avocado or a dollop of sour cream if you like.

Save to Pinterest

Last year during a power outage we actually heated this soup up over a camping stove by candlelight. The flicker of the flame made the bowls of soup look like molten gold and we ate in happy silence. It was the first time I realized that good food does not need a fancy kitchen to feel like a celebration. Even without electricity the bright zing of the lime made the whole room feel warm and inviting. We still talk about that dark night as one of our favorite dinner memories.

The Secret to Crunch

Frying your own tortilla strips might seem like an extra step but the difference in flavor is massive. Store bought chips often get soggy too quickly while homemade strips hold their crunch against the hot broth. I like to sprinkle a tiny bit of salt on them while they are still hot from the pan for the best results. You will notice they have a much cornier and richer taste than anything from a bag.

Managing the Heat

Everyone has a different tolerance for spice so I always serve the extra jalapenos on the side. If you want a deeper smokiness you can even add a little bit of chipotle in adobo sauce to the base. This allows your guests to build their own perfect bowl without making things too fiery for the kids. It makes the dinner much more interactive and fun for everyone involved.

Feeding a Crowd

This recipe is incredibly easy to double if you are hosting a larger group or want leftovers for the week. The flavors actually improve after a night in the fridge as the spices have more time to mingle. Just remember to keep the toppings separate so they do not lose their freshness before you are ready to eat.

• Use a rotisserie chicken if you are in a massive rush to get dinner on the table.
• Swap the pinto beans for black beans if that is what you have in your pantry.
• Squeeze the lime juice directly into the pot at the very end for a brighter overall flavor profile.

Save to Pinterest

This soup is more than just a meal it is a bowl of pure comfort that brings everyone to the table. I hope you enjoy every crunchy and spicy bite as much as my family does.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, the flavor improves overnight. Store in the refrigerator for up to 3 days, but add tortilla strips and fresh toppings just before serving to maintain their crunch.

→ How can I make this vegetarian?

Replace chicken with additional pinto or black beans, and use vegetable broth instead of chicken broth. Consider adding zucchini or butternut squash for extra heartiness.

→ What's the best way to shred the chicken?

Use two forks to pull the meat apart once it's cool enough to handle. Alternatively, place cooked chicken in a stand mixer with the paddle attachment and mix on low for 30 seconds.

→ Can I bake the tortilla strips instead of frying?

Yes. Brush strips with oil, arrange on a baking sheet, and bake at 375°F (190°C) for 10-15 minutes until golden and crispy, turning once halfway through.

→ How do I store leftovers?

Keep soup separate from toppings. Refrigerate soup in an airtight container for up to 3 days or freeze for 3 months. Tortilla strips stay crisp in a sealed bag at room temperature for 2-3 days.

→ Can I use rotisserie chicken?

Absolutely. Shred about 3-4 cups from a store-bought rotisserie chicken and add it during the last 10 minutes of simmering, just long enough to heat through.