Best Chicken Tortilla Soup (Print Version)

Flavorful Mexican-inspired soup with tender chicken, fire-roasted tomatoes, corn, lime, and crispy tortilla strips.

# Ingredient List:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 14 oz)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained
06 - 1 jalapeño, seeded and finely chopped
07 - 1 lime, juiced
08 - 1/4 cup fresh cilantro, chopped

→ Canned Goods

09 - 1 can (14 oz) fire-roasted diced tomatoes
10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 bay leaf
12 - 1 1/2 teaspoons chili powder
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper to taste

→ Tortilla Strips

17 - 4 corn tortillas, cut into thin strips
18 - 2 tablespoons olive oil

→ Optional Toppings

19 - Sliced avocado
20 - Shredded cheese
21 - Sour cream
22 - Extra lime wedges

# Cooking Directions:

01 - Preheat oven to 350°F. Toss tortilla strips with 1 tablespoon olive oil and spread evenly on a baking sheet. Bake for 10-12 minutes, turning once halfway through, until golden and crisp. Remove and set aside.
02 - In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes until vegetables begin to soften.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds to release aromatic oils.
04 - Add chicken breasts, fire-roasted tomatoes with their juice, corn, bay leaf, and chicken broth to the pot. Bring to a boil over medium-high heat.
05 - Reduce heat to low and simmer uncovered for 20 minutes until chicken is cooked through and reaches an internal temperature of 165°F.
06 - Remove chicken breasts from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces and return to the soup.
07 - Add lime juice and chopped cilantro to the soup. Taste and adjust seasonings as needed. Remove and discard bay leaf.
08 - Ladle soup into bowls and top with crispy tortilla strips and desired toppings such as avocado, cheese, or sour cream.

# Expert Suggestions:

01 -
  • It feels like you spent hours on it, but you're done in under 45 minutes, most of it hands-off.
  • The fire-roasted tomatoes and smoky spices give it a depth that tastes like it simmered all day.
  • You can dress it up or down depending on your mood and whatever toppings are sitting in your fridge.
  • It's one of those soups that actually tastes better the next day, making leftovers something to look forward to.
02 -
  • Don't skip the step of toasting the spices, even for just 30 seconds, it makes a huge difference in flavor depth.
  • If you add the lime juice too early, it loses its brightness, so wait until the very end.
  • Shred the chicken while it's still warm, it falls apart much easier than when it cools down.
  • Taste before serving, sometimes you need a pinch more salt or an extra squeeze of lime to make it sing.
03 -
  • If you want deeper flavor, sauté the tortilla strips in a dry skillet with a pinch of salt instead of baking them.
  • Add a small handful of baby spinach or kale at the end for extra color and nutrition without changing the flavor.
  • For meal prep, portion the soup without toppings and store in individual containers, it reheats perfectly and saves you on busy nights.
  • A splash of hot sauce or a spoonful of salsa verde stirred in before serving can take this soup in a whole new direction.
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