Chicken Tortilla Soup (Printable)

Hearty Mexican soup with shredded chicken, beans, and vegetables garnished with crispy tortilla strips and fresh toppings.

# 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)

# Directions:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4 to 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 the spices' full flavor.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle chicken breasts into the liquid.
04 - Bring to a simmer, cover, and cook for 18 to 20 minutes until chicken is cooked through.
05 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the soup.
06 - Add pinto beans and corn. Simmer uncovered for 10 minutes to allow flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches for 1 to 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, and a squeeze of fresh lime. Add sour cream if desired.

# Expert Tips:

01 -
  • It is a one pot wonder that feels like a fancy restaurant meal without the high price tag.
  • The balance of crunchy tortilla strips and creamy avocado creates a texture party in every single spoonful.
02 -
  • Never skip blooming the spices in oil because it is the only way to unlock their full flavor potential.
  • Removing the chicken to shred it outside the pot prevents you from accidentally overcooking the delicate breast meat.
03 -
  • Always use fresh lime wedges because the bottled juice lacks the essential oils that make the soup pop.
  • A spoonful of sour cream or Greek yogurt stirred in at the end adds a luxurious creaminess that balances the spice.
Return