Save Standing over the steaming pot of Chicken Tortilla Soup on a drizzly Tuesday evening, I couldn't help but breathe in deeply as the familiar aroma of cumin and oregano filled my kitchen. Years ago during a trip to Mexico City, I'd wandered into a tiny restaurant where an elderly woman ladled this very soup into earthenware bowls, garnishing each serving with meticulous care. The flavors transported me instantly, and I begged the owner for hints about the recipe. She smiled knowingly, suggesting the secret was in toasting the spices first.
Last winter when my friend Maria was going through a difficult time, I packaged up containers of this soup and dropped them at her doorstep. A week later, she called to say her family had requested it three more times. We laughed about how food has this magical way of providing comfort beyond what words can offer. Now whenever someone in our circle needs a pick-me-up, this soup has become our community remedy.
Ingredients
- Boneless skinless chicken breasts: I prefer the texture of poached then shredded chicken, but Ive discovered that starting with room temperature chicken results in much more tender meat.
- Pinto beans: Their creamy texture adds body to the soup, and I always give them an extra rinse to remove that tinny can flavor.
- Smoked paprika: This might seem like a small addition, but it creates this wonderful depth that regular paprika simply cant match.
- Corn tortillas: Making your own strips from fresh tortillas rather than using pre-packaged ones delivers a dramatically better crunch that stays crisp longer in the soup.
- Cotija cheese: This crumbly Mexican cheese adds a salty punch that balances the acidity of the tomatoes and lime perfectly.
Instructions
- Sauté the aromatics:
- Heat oil in your largest pot and add those diced onions, bell peppers and jalapeños until they become fragrant and slightly soft. You want them to release their flavors but still maintain some texture.
- Bloom the spices:
- This is where magic happens when you add cumin, oregano, paprika and chili powder to the hot vegetables. The heat wakes up the essential oils in the spices, creating an intoxicating aroma that will have everyone wandering into the kitchen.
- Build your soup base:
- Pour in those crushed tomatoes, tomato paste and broth, then nestle in the chicken breasts. The chicken poaches gently in all those flavors, becoming infused with the essence of the soup.
- Shred and return:
- Once the chicken is cooked through, pull it out and shred it using two forks, pulling in opposite directions. Return it to the pot where it will continue absorbing flavors.
- Add beans and corn:
- Stir in the pinto beans and corn kernels, then let everything simmer together uncovered. This final cooking time allows the soup to thicken slightly and the flavors to meld beautifully.
- Create crispy tortilla strips:
- While the soup finishes, fry your tortilla strips until they reach that perfect golden hue. Listen for the sizzle to slow down slightly, which tells you theyre crisp.
- Garnish with abandon:
- This is where you transform a good soup into something extraordinary by adding those freshly fried tortilla strips, bright cilantro, crumbled cotija, creamy avocado, and a generous squeeze of lime. Each topping adds a different dimension to the bowl.
Save One particularly memorable evening, we hosted an impromptu dinner for neighbors during a neighborhood power outage. With candles flickering on the table and this soup warming our bellies, what could have been a frustrating situation turned into one of our favorite gatherings ever. Everyone ladled up second and third helpings, and the conversation flowed as freely as the soup. By the time the lights came back on, nobody wanted to leave.
Make-Ahead Options
This soup actually improves with time as the flavors continue to develop and deepen. Ive started making a double batch specifically to portion and freeze for those hectic weeknights when cooking from scratch feels impossible. Just be sure to freeze only the base soup without any toppings, adding those fresh when you reheat and serve.
Serving Suggestions
While this soup certainly stands on its own as a complete meal, Ive found it pairs beautifully with a simple side salad dressed with lime and olive oil. For larger gatherings, setting up a topping bar with all the garnishes lets guests customize their bowls, which always leads to animated conversations about preferred combinations. The interactive element makes dinner more engaging, especially with new friends or picky eaters.
Variations Worth Trying
After making this soup dozens of times, Ive experimented with countless variations that still honor the original spirit of the dish. Swapping the chicken for braised pork shoulder creates a heartier version perfect for colder months, while using fire-roasted tomatoes adds a subtle smokiness that complements the spices beautifully.
- For a vegetarian version, replace the chicken with extra beans and add diced zucchini for substance.
- If youre short on time but still want homemade flavor, a rotisserie chicken shredded into the finished soup works surprisingly well.
- When corn is in season, cut kernels directly from grilled cobs for an incredible smoky-sweet element that elevates the entire dish.
Save This Chicken Tortilla Soup has become more than just a recipe in my household, its a reliable friend that shows up for celebrations and comfort alike. May it bring the same warmth and connection to your table that it has brought to mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the flavors actually improve overnight. Store the soup and tortilla strips separately to maintain crunchiness.
- → How can I make this vegetarian?
Replace chicken with extra beans or vegetable protein, and use vegetable broth instead of chicken broth.
- → Can I bake the tortilla strips instead of frying?
Brush strips with oil and bake at 375°F for 10-15 minutes until crispy, flipping halfway through.
- → How long does this keep in the refrigerator?
The soup keeps well for 4-5 days when stored in an airtight container. Reheat gently on the stovetop.
- → Can I freeze this soup?
Yes, freeze without toppings for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve alongside this soup?
Mexican rice, warm corn tortillas, or a simple green salad with lime vinaigrette make excellent accompaniments.