Chicken Tortilla Soup (Print Version)

Traditional Mexican soup with tender chicken, beans, spices, crispy tortilla strips, and fresh toppings.

# Ingredient List:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 can (15 ounces) 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 ounces) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 1.5 teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - 0.5 teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - 0.5 cup fresh cilantro, chopped
20 - 0.5 cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# Cooking Directions:

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 pepper. Cook for 30 seconds to release the aromatic oils.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine. Nestle chicken breasts into the soup.
04 - Bring to a simmer. Cover and cook for 18 to 20 minutes until chicken is cooked through.
05 - Remove chicken breasts and shred using two forks. Return shredded chicken to the pot.
06 - Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Heat 0.5 inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches for 1 to 2 minutes until golden and crisp. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado slices, and a squeeze of lime. Add sour cream if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The crispy tortilla strips transform ordinary broth into something texturally exciting and craveable.
  • One pot handles most of the work, leaving you free to prep toppings and pour a drink.
02 -
  • Don't skip blooming the spices in the hot pan—it's the difference between flat soup and soup that tastes intentional and complex.
  • Frying your own tortilla strips is non-negotiable if you want that crispy texture; store-bought strips go soggy within minutes.
  • Taste your soup before serving and adjust salt and lime juice—these two elements can make mediocre soup sing.
03 -
  • Make a double batch and freeze half—it reheats beautifully and tastes even better the next day when flavors have gotten to know each other.
  • Keep fresh lime and cilantro on hand at serving time; they're the final brushstrokes that make this soup feel alive.
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