Chicken Tortilla Soup (Printable)

Hearty Mexican soup with chicken, beans, and spices, topped with crispy tortillas and cheese.

# What you need:

→ 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 - 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)

# 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 ground cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper. Cook for 30 seconds to release essential flavors.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir thoroughly to combine. Nestle chicken breasts into the liquid.
04 - Bring mixture to a simmer. Cover and cook for 18 to 20 minutes until chicken reaches an internal temperature of 165°F and is cooked through.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the soup.
06 - Add pinto beans and corn kernels. 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 for 1 to 2 minutes until golden and crispy. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, fresh cilantro, crumbled cotija cheese, avocado slices, and a squeeze of fresh lime juice. Add sour cream if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it since morning.
  • The crispy tortilla strips add this satisfying crunch that keeps people reaching for another spoonful.
  • You can make it with rotisserie chicken if you're short on time, or swap beans and vegetables based on what's in your fridge.
02 -
  • Don't skip blooming your spices in the fat—it's the difference between soup that tastes flat and soup that tastes like you know what you're doing.
  • If you're using store-bought rotisserie chicken to save time, wait and add it in the final step so it doesn't fall apart and get stringy from overcooking.
03 -
  • Make the soup ahead and store it without the toppings—it actually tastes better the next day after the flavors have had time to get to know each other, and you can crisp fresh tortilla strips right before serving.
  • Keep extra lime wedges on the table because once people taste how much better it is with that squeeze of brightness, they won't want to eat it any other way.
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