Chicken Tortilla Soup Crispy (Printable)
A comforting Mexican soup with tender chicken, spices, and crunchy tortilla strips highlighting bold flavors.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1 jalapeño, seeded and minced (optional)
08 - 14 oz canned diced tomatoes
09 - 1 cup frozen or canned corn kernels, drained
10 - 14 oz canned black beans, rinsed and drained
→ Liquids & Base
11 - 4 cups chicken broth
12 - 2 tablespoons tomato paste
13 - Juice of 1 lime
→ Spices
14 - 1 teaspoon ground cumin
15 - 1 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon dried oregano
→ Crispy Tortilla Strips
18 - 4 small corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
20 - Salt, to taste
→ Garnishes (optional)
21 - Fresh cilantro, chopped
22 - Sliced avocado
23 - Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
24 - Sour cream
25 - Lime wedges
# How To Make:
01 - Preheat the oven to 400°F. Toss tortilla strips with vegetable oil and a pinch of salt. Spread them evenly on a baking sheet and bake for 8 to 10 minutes, turning once halfway, until golden and crisp. Set aside.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat. Cook chicken for 3 to 4 minutes per side until golden but not fully cooked. Remove chicken from pot and set aside.
03 - In the same pot, add diced onion, red bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 30 seconds to release aromas.
05 - Add diced tomatoes, tomato paste, chicken broth, corn, and black beans to the pot. Stir to combine thoroughly.
06 - Return chicken breasts to the pot. Bring the mixture to a gentle simmer, cover, and cook for 15 to 20 minutes until chicken is fully cooked through.
07 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the pot, stir in lime juice, and adjust seasoning with salt and pepper to taste.
08 - Ladle soup into bowls and garnish with crispy tortilla strips and any desired optional toppings such as cilantro, avocado, shredded cheese, sour cream, or lime wedges.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you spent all day simmering it.
- The crispy tortilla strips give you that perfect textural contrast that makes every spoonful interesting.
- It's naturally dairy-free if you skip the cheese and sour cream, but those toppings are there if you want them.
02 -
- Don't skip rinsing the beans—that starchy liquid will make your soup cloudier than it should be.
- The tortilla strips will lose their crispness if you add them to the soup too early, so bake them fresh and serve them on top.
- Lime juice is the difference between a good soup and one that tastes like it was made for you—don't skip it or substitute it.
03 -
- Brown the chicken properly at the beginning—those golden bits add flavor to the broth as the soup simmers.
- Taste as you go with the spices; every brand varies, so you might need more or less cumin depending on what you have.