Chicken Tortilla Soup

There's something about the aroma of cumin and tomatoes simmering together that instantly transports me to a kitchen where time moves differently. My neighbor Maria taught me this recipe years ago, standing at my stove in her worn apron, narrating each step like she was sharing a family secret. She didn't measure anything precisely—just tasted as she went, adjusting with the confidence of someone who'd made this soup a hundred times. What struck me most was how she insisted the crispy tortilla strips were non-negotiable, the textural contrast that made the whole dish sing. Now whenever I make it, I hear her voice reminding me that good soup is about balance and patience.

I made this for my book club one rainy October evening, and what started as a casual dinner became people literally leaning over their bowls, asking for seconds before finishing their firsts. Someone mentioned it tasted like the real thing from Mexico City, and I didn't correct them—I just smiled and let them believe I'd stumbled onto something magical. The conversation shifted that night, became warmer somehow, like good soup has a way of doing. My friend Rachel still texts me for this recipe whenever she's feeling under the weather or overwhelmed.

Ingredients

• Chicken breasts: Use boneless, skinless for quick cooking and clean flavor—they'll shred easily and won't overpower the broth.
• Pinto beans: Drain and rinse them well or they'll muddy your beautiful broth with starch.
• Yellow onion, garlic, red bell pepper, jalapeño: The holy trinity plus one—they build aromatic depth and sweetness that balances the spices.
• Corn kernels: Frozen works beautifully here and saves you the mess of fresh corn; add them late so they stay tender.
• Crushed tomatoes and tomato paste: The tomato paste is your secret weapon for concentrated flavor and body—don't skip it.
• Chicken broth: Low-sodium is crucial because you're controlling the salt and the spices need room to shine.
• Cumin, oregano, smoked paprika, chili powder: Toast these spices for 30 seconds in the hot pan to wake them up and deepen their flavor.
• Corn tortillas: Cut into strips and fried until crispy—this is what transforms soup into an experience.
• Fresh cilantro, cotija cheese, lime: The garnishes aren't afterthoughts; they're flavor anchors that brighten and balance each spoonful.

Instructions

Sauté your aromatic base:

Heat oil in your pot and add the diced onion, bell pepper, and jalapeño. Let them soften for a few minutes—you want to smell the sweetness developing before the garlic joins the party. Add minced garlic and cook just until fragrant, about 30 seconds, so it doesn't burn.

Bloom the spices:

Stir in cumin, oregano, smoked paprika, chili powder, salt, and pepper directly into the hot vegetables and cook for 30 seconds. This tiny moment transforms powder into living flavor that will coat every ingredient.

Build your broth:

Pour in the crushed tomatoes, tomato paste, and chicken broth, stirring until everything combines. Nestle the chicken breasts into the liquid like they're taking a bath.

Simmer the chicken through:

Bring everything to a gentle simmer, cover the pot, and let it cook for 18 to 20 minutes until the chicken is cooked through and no longer pink. You'll know it's ready when a fork easily pulls apart the meat.

Shred and reintegrate:

Remove the chicken breasts to a cutting board and shred them with two forks, pulling them apart into bite-sized pieces. Return the shredded chicken to the pot where it'll soak up all that beautiful broth.

Add beans and corn:

Stir in the drained pinto beans and corn kernels, then simmer uncovered for about 10 minutes so the flavors can meld and the corn heats through. Taste and adjust seasoning—this is your moment to make it perfect.

Fry the tortilla strips:

While the soup finishes, heat about half an inch of oil in a skillet over medium-high heat until it shimmers. Fry tortilla strips in batches for 1 to 2 minutes until they're golden and crispy, then drain them on paper towels and season lightly with salt.

Assemble and serve:

Ladle the hot soup into bowls and crown each one with crispy tortilla strips, fresh cilantro, crumbled cotija cheese, a slice or two of avocado, and a squeeze of lime. Add a dollop of sour cream if you're feeling indulgent.

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I realized this soup had become something sacred in my routine the day my teenage son asked me to make it, unprompted, before his big exam week. He sat at the counter while I cooked, not helping, just existing in that warm-spice-filled space, and somehow it calmed both of us. That's when I understood this recipe wasn't just about technique or ingredients—it was about creating a moment.

The Crispy Tortilla Strip Dilemma

I learned the hard way that soggy tortilla strips are a tragedy. Frying them fresh is the only way to preserve that satisfying crunch that makes people go back for another spoonful. If you're making this for a crowd, fry the strips just before serving and let guests add them to their own bowls. You can prepare everything else ahead, but the strips are the last thing that hits the pot—not a minute sooner.

Flavor Layering and Balance

This soup teaches you about building flavor in stages rather than dumping everything in at once. The vegetables soften and sweeten first, the spices bloom in the heat, then the broth carries everything forward. By the time the beans and corn join the party in the final minutes, you've built a foundation that's deep enough to hold them. It's not complicated cooking, but it's intentional, and that intention shows in the bowl.

Make It Your Own

This recipe is sturdy enough to handle your preferences and flexible enough to adapt to what's in your pantry. Some people swear by adding a cinnamon stick or a bay leaf for hidden warmth. Others pile in extra jalapeños or finish with a drizzle of Chile oil. The beauty of a soup this foundational is that it welcomes your personality.

• Rotisserie chicken shaves 20 minutes off your cooking time—use it without guilt.
• Black beans work just as well as pinto beans if that's what you have on hand.
• A pinch of cayenne or extra jalapeño seeds turns this into a proper heat situation for those who want it.

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This soup is proof that the most satisfying food doesn't require complicated techniques or obscure ingredients. It just requires attention and the willingness to let good things simmer.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken is an excellent time-saving option. Simply shred the chicken and add it during step 6 along with the beans and corn. You'll save about 20 minutes of cooking time.

→ How can I make this soup spicier?

To increase the heat, leave the jalapeño seeds in, add a pinch of cayenne pepper with the other spices, or include diced serrano peppers. You can also serve with hot sauce on the side for individual preferences.

→ Can I bake the tortilla strips instead of frying them?

Absolutely. Brush tortilla strips lightly with oil, arrange on a baking sheet, and bake at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crispy.

→ What beans can I substitute for pinto beans?

Black beans work wonderfully as a substitute and are commonly used in Mexican cuisine. White beans or kidney beans can also be used based on your preference.

→ How long can I store leftover soup?

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep tortilla strips separate to maintain their crispness. The soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

→ Is this soup truly gluten-free?

Yes, when using 100% corn tortillas and ensuring your chicken broth and other packaged ingredients are certified gluten-free. Always check labels as some brands may contain gluten or be processed in facilities with cross-contamination risks.