Classic Chicken Tortilla Soup

The first time I made tortilla soup, I was hosting a casual Tuesday dinner for friends who had just moved into a new apartment. We were all exhausted from unpacking boxes, and I wanted something that felt like a warm hug in a bowl but didnt require me to stand at the stove for hours.

My friend Sarah took one bite and immediately asked for the recipe, which is pretty much the highest compliment you can get on a home cooked meal. Now whenever someone needs comfort food, this is what I make.

Ingredients

• 2 boneless skinless chicken breasts: Poaching them in the broth first keeps them incredibly tender and infuses the liquid with flavor
• 6 cups chicken broth: Low sodium lets you control the seasoning, and homemade broth makes it even better
• 1 medium yellow onion diced: The foundation of flavor, so take your time sautéing until its translucent
• 2 cloves garlic minced: Add it after the onions so it doesnt burn and turn bitter
• 1 medium red bell pepper diced: Brings sweetness and color that balances the spices
• 1 medium jalapeño seeded and diced: Leave some seeds if you like more heat
• 1 can diced tomatoes with juices: Fire roasted tomatoes add an extra layer of smokiness
• 1 cup corn kernels: Frozen works perfectly, but fresh corn in season is next level
• 1 can black beans drained and rinsed: Add protein and make the soup more filling
• 2 tablespoons tomato paste: Deepens the flavor and gives the broth a richer body
• 1 teaspoon ground cumin: Essential for that authentic Mexican soup flavor
• 1 teaspoon chili powder: Use ancho chili powder for a smokier taste
• 1 teaspoon smoked paprika: This is the secret ingredient that makes people ask whats in it
• 1/2 teaspoon dried oregano: Mexican oregano is traditional but regular works fine
• 1/2 teaspoon salt plus more to taste: Start conservative and adjust at the end
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference
• 4 corn tortillas sliced into strips: Stale tortillas actually crisp up better than fresh ones
• 2 tablespoons vegetable oil: For tossing with the tortilla strips before baking
• Garnishes: Avocado cilantro lime wedges cheese and sour cream make it feel like a restaurant meal

Instructions

Make the crispy tortilla strips:

Preheat your oven to 180°C (350°F) and toss the tortilla strips with vegetable oil until theyre lightly coated. Spread them in a single layer on a baking sheet and bake for 10 to 12 minutes until golden and crisp, tossing halfway through so they brown evenly.

Poach the chicken:

Bring the chicken broth to a gentle boil in a large pot, add the chicken breasts, then reduce heat to low and simmer for about 15 minutes until cooked through. Remove the chicken and shred it with two forks, then set it aside while you work on the vegetables.

Sauté the vegetables:

In the same pot you cooked the chicken in, add the onion, garlic, bell pepper, and jalapeño. Cook over medium heat for about 5 minutes until the vegetables have softened and the onion is translucent.

Toast the spices:

Stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for just 1 minute until fragrant, which wakes up the spices and deepens their flavor.

Build the soup:

Add the diced tomatoes with their juices, tomato paste, corn, black beans, and shredded chicken back into the pot. Simmer everything together for 10 to 15 minutes to let the flavors meld and the chicken absorb all those spices.

Season and serve:

Taste the soup and adjust the salt or spice level as needed. Ladle into bowls and top generously with those crispy tortilla strips plus whatever garnishes make you happy.

Pin

Last winter my sister came home from college sick and exhausted, and I made a huge pot of this soup. She ate three bowls and said it was the first time in days she felt like herself again.

Making It Your Own

Ive learned that the best recipes are the ones you adapt to your taste. Sometimes I add a squeeze of lime right at the end for brightness, or a pinch of cayenne if I want more heat. Pinto beans work just as well as black beans, and Ive even used sweet potatoes in place of some beans when that was what I had on hand.

The Secret To Perfect Tortilla Strips

After many batches of slightly soggy strips, I figured out that spacing is everything. If theyre overlapping on the baking sheet, theyll steam instead of crisp. I also learned that day old tortillas actually work better than fresh ones, so dont worry if your tortillas arent perfectly fresh.

Serving Suggestions That Make It Special

Set up a little toppings bar and let everyone customize their bowl. The way the cool avocado and sour cream contrast with the hot spicy soup is honestly magical. I like to put out small bowls of extras so people can go wild.

• Warm some extra tortillas on the side for dipping
• Serve with cold beer or limeade to balance the spices
• Double the recipe because the leftovers are even better the next day

Pin

Theres something so satisfying about a soup that tastes like it came from a restaurant but came together in your own kitchen. Enjoy every spoonful.

Recipe Questions & Answers

→ Can I make this soup spicy?

Yes! Leave the seeds in the jalapeño or add a pinch of cayenne pepper to increase the heat level to your preference.

→ Can I use rotisserie chicken?

Absolutely! Rotisserie chicken works perfectly and will save you time. Simply shred about 2 cups and add it during step 5.

→ How do I store leftovers?

Store soup in an airtight container in the refrigerator for up to 4 days. Keep tortilla strips separate to maintain their crunch.

→ Can I freeze this soup?

Yes! Freeze the soup without toppings for up to 3 months. Thaw overnight and reheat gently on the stovetop.

→ What other beans work well?

Pinto beans make an excellent substitute for black beans, or try kidney beans for a different texture and flavor profile.