Chicken Tortilla Soup (Printable)

Warm Mexican-style soup with shredded chicken, beans, and spices, garnished with crispy tortillas and fresh toppings.

# What You Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 can (15 oz) 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 oz) 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)

# Steps:

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 black pepper. Cook for 30 seconds to release aromatic oils from the spices.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle chicken breasts into the liquid.
04 - Bring soup to a simmer. Cover and cook for 18 to 20 minutes until chicken is cooked through and reaches 165°F internally.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the pot.
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 of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1 to 2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, fresh cilantro, crumbled cotija cheese, sliced avocado, and a squeeze of lime juice. Add sour cream if desired.

# Expert Tips:

01 -
  • The combination of crispy tortilla strips with the velvety soup creates this incredible textural contrast that frankly ruins you for canned versions forever.
  • You can customize the heat level to suit anyones preferences, making it perfect for family dinners where my spice-loving teenager and milder-palated spouse can both leave happy.
02 -
  • Never skip blooming the spices or youll miss out on about 50% of their flavor potential, something I learned after years of wondering why restaurant soups tasted better than mine.
  • Adding the corn and beans at the end rather than with the initial ingredients keeps them from breaking down and becoming mushy, preserving their distinct textures.
03 -
  • When frying tortilla strips, drop just one into the oil first to test if its hot enough, it should immediately begin to bubble around the edges but not smoke.
  • Squeeze lime juice over individual servings rather than into the whole pot, as the acidity can dull if heated too long.
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