Chicken Tortilla Soup Crispy

There's something about the smell of cumin hitting hot oil that instantly transports me to a small kitchen in Oaxaca, even though I've never been there. Years ago, a friend came back from Mexico raving about chicken tortilla soup, and I became obsessed with recreating that golden, warming bowl at home. What started as fumbling through recipe cards and burned tortilla strips has become one of my most reliable comfort meals—the kind I make when I need the kitchen to feel like a hug.

I remember making this for my sister during a particularly rough week, and she sat at my counter in silence for the first few spoonfuls, then looked up with this relieved smile. That's when I realized this soup isn't about being fancy—it's about being present, warm, and exactly what someone needs when words aren't enough.

Ingredients

• Boneless, skinless chicken breasts (2, about 400 g): These cook through quickly and shred beautifully; I learned the hard way that thighs can overshadow the other flavors here.
• Olive oil (1 tablespoon, plus 2 more for tortillas): Good olive oil matters for sautéing the vegetables, but vegetable oil works fine for the tortilla strips.
• Yellow onion (1 medium, diced): The foundation of everything; I always take an extra moment to dice it evenly so it softens properly.
• Garlic cloves (3, minced): Mince them fresh if you can—jarred garlic doesn't give you that bright, living flavor.
• Red bell pepper (1, diced): It adds sweetness and color; if your market only has green, those work too but taste slightly more vegetal.
• Jalapeño (1, seeded and minced, optional): This is your heat control—seed it for mild, leave the seeds in for kick, or leave it out entirely.
• Canned diced tomatoes (400 g): San Marzano brands tend to be sweeter; check the ingredients and aim for no added sugar.
• Corn kernels (120 g, frozen or canned): Frozen corn is my preference because it's picked at peak ripeness and stays tender in the soup.
• Canned black beans (400 g, rinsed): Rinsing them removes the starchy liquid that can cloud your broth and make it gummy.
• Chicken broth (1 liter): Use low-sodium if you can; it lets the spices shine and gives you room to adjust salt at the end.
• Tomato paste (2 tablespoons): This deepens the soup's flavor without making it taste tinny; I stir it into the hot oil and spices before adding broth.
• Lime juice (from 1 lime): Fresh lime is non-negotiable—the acid balances the richness and brings everything into focus.
• Ground cumin (1 teaspoon): Toast it briefly in the pan before adding other ingredients to unlock its warmth.
• Chili powder (1 teaspoon): Different brands vary wildly in heat, so taste as you go.
• Smoked paprika (1/2 teaspoon): This is the secret—it adds depth without smokiness that overpowers.
• Dried oregano (1/2 teaspoon): Mexican oregano is earthier than Mediterranean, but either works.
• Corn tortillas (4 small, cut into strips): Thin, even strips crisp up best; I use a sharp knife and work quickly so they don't dry out before baking.
• Salt and pepper: Taste at the very end and adjust boldly—this soup needs more seasoning than you'd think.

Instructions

Start your tortilla strips:

Preheat your oven to 200°C (400°F) and toss the tortilla strips with vegetable oil and a pinch of salt. Spread them in a single layer on a baking sheet and bake for 8–10 minutes, turning halfway through—you're looking for golden and crisp, not brown.

Sear the chicken:

Season your chicken breasts with salt and pepper on both sides. Heat olive oil in a large pot over medium heat until it shimmers, then add the chicken and cook for 3–4 minutes per side until golden but not fully cooked through. Remove and set aside on a plate.

Build your aromatic base:

In the same pot, add the diced onion, red bell pepper, and jalapeño. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are soft and the onion turns translucent. You'll hear the sizzle soften and smell sweetness rising from the pan.

Wake up the spices:

Add the minced garlic and cook for about 1 minute until fragrant. Stir in the cumin, chili powder, smoked paprika, and oregano, cooking for just 30 seconds so the spices bloom and release their oils without burning.

Build the broth:

Add the diced tomatoes, tomato paste, chicken broth, corn, and black beans. Stir everything together gently, breaking up any tomato chunks with your spoon. Return the chicken breasts to the pot and bring the whole thing to a gentle simmer.

Simmer and cook through:

Cover the pot and let it cook for 15–20 minutes until the chicken is cooked through and tender. You'll know it's ready when it shreds easily with a fork.

Shred and finish:

Remove the chicken to a cutting board and shred it using two forks, pulling the meat apart in the direction of the grain. Return the shredded chicken to the pot, then squeeze in the lime juice and taste the soup. Add more salt and pepper if it needs it—this is the moment to get the seasoning right.

Serve with crunch:

Ladle the soup into bowls and top with a generous handful of crispy tortilla strips. Add cilantro, avocado, cheese, sour cream, and lime wedges if you want them.

Save

This soup has become my default when I'm cooking for people I want to show I care about. There's something about handing someone a steaming bowl topped with toppings they can customize that feels like an invitation to slow down and enjoy the moment together.

Variations and Additions

If you have rotisserie chicken on hand, shred it and add it during the last 5 minutes instead of cooking raw chicken—this speeds up the whole process and brings deeper flavor. For a vegetable-forward version, add diced zucchini or carrots along with the bell pepper, or use vegetable broth and skip the chicken entirely for a plant-based soup that's just as satisfying. Some people add a splash of Mexican hot sauce or a pinch of cumin right at the end, and I've never seen that go wrong.

Make It Your Own

The beauty of this soup is how forgiving it is. If you like heat, add more jalapeño or a pinch of cayenne. If you're feeding someone who doesn't love spice, go light on the chili powder and let the cumin and paprika do the talking. I've made versions with crispy fried onions instead of tortilla strips, added black-eyed peas instead of black beans, and once threw in leftover roasted sweet potato just because it was there—all of it worked.

Pairing and Serving

This soup pairs beautifully with a crisp Mexican lager, a light Sauvignon Blanc, or honestly just a cold glass of agua fresca if you're keeping it simple. It's the kind of meal that doesn't need much else—maybe some warm tortillas on the side or a simple green salad if you want something fresh alongside. Leftovers keep for three days in the fridge and reheat gently on the stovetop, though the tortilla strips are best fresh.

• Store leftover soup in an airtight container in the refrigerator for up to three days.
• Make the tortilla strips a day ahead and keep them in a sealed bag to stay crispy.
• Freeze the soup base (without tortilla strips and garnishes) for up to two months.

Save

This soup reminds me that some of the best meals are the simplest ones, made with care and a willingness to taste as you cook. Make it exactly as written the first time, then make it yours the next.

Questions & Answers

→ How do I make the tortilla strips crispy?

Toss thinly sliced corn tortillas with vegetable oil and salt, then bake at 200°C (400°F) for 8–10 minutes, turning once until golden and crisp.

→ Can I use leftover cooked chicken?

Yes, shredded rotisserie or leftover cooked chicken can be added during the last few minutes to warm through without overcooking.

→ What spices give this soup its flavor?

A mix of ground cumin, chili powder, smoked paprika, and dried oregano provides a warm, smoky, and slightly earthy flavor profile.

→ Is it possible to make this dish vegetarian?

Omit the chicken and use vegetable broth instead to create a flavorful vegetarian version packed with beans and vegetables.

→ What garnishes complement the dish best?

Fresh cilantro, sliced avocado, shredded cheese, sour cream, and lime wedges enhance the texture and brightness of the soup.

→ How do I adjust the heat level?

Remove seeds from the jalapeño for milder heat or add it whole if you prefer a spicier flavor.