Chicken Tortilla Soup Crispy (Printable)

Savory blend of tender chicken, smoky spices, tomatoes, and golden crispy tortilla strips in a warm bowl.

# What You Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 jalapeño, seeded and finely chopped
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon dried oregano
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon black pepper
11 - 1 (14.5 oz) can diced tomatoes with juice
12 - 4 cups chicken broth (gluten-free if needed)
13 - 1 (15 oz) can black beans, drained and rinsed
14 - 1 cup corn kernels (fresh, frozen, or canned)
15 - 2 cups cooked shredded chicken (rotisserie or poached)
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons chopped fresh cilantro

→ Crispy Tortilla Strips

18 - 4 corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
20 - Pinch of salt

→ Optional Toppings

21 - 1 avocado, diced
22 - ½ cup shredded cheddar or Monterey Jack cheese
23 - ¼ cup sour cream
24 - Fresh cilantro leaves
25 - Extra lime wedges

# How to Make It:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla strips in batches for 1-2 minutes until golden and crisp. Remove with a slotted spoon, drain on paper towels, season with salt, and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes. Stir in minced garlic and chopped jalapeño, cooking for 1 minute until fragrant.
03 - Add ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 30 seconds to release aromas.
04 - Pour in diced tomatoes with their juice and chicken broth. Bring mixture to a gentle simmer.
05 - Add drained black beans, corn kernels, and shredded chicken. Continue simmering for 15 to 20 minutes to meld flavors.
06 - Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning as desired.
07 - Ladle soup into bowls and top with crispy tortilla strips and optional garnishes such as avocado, cheese, sour cream, cilantro leaves, and lime wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours on it, but most of the time is just letting it simmer while you do other things.
  • The crispy tortilla strips add a crunch that makes every spoonful feel complete, like youre eating at a cozy restaurant.
  • You can adjust the heat and toppings to match your mood or whoever youre feeding.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Do not add the lime juice while the soup is still boiling or the bright citrus flavor will cook off and taste dull.
  • Frying the tortilla strips in batches keeps the oil temperature steady, if you crowd the pan they will steam instead of crisp.
  • Taste the soup before serving because the saltiness of your broth and toppings can vary wildly between brands.
03 -
  • Toast your cumin and chili powder in a dry pan for a few seconds before adding them to intensify their flavor even more.
  • If the soup thickens too much overnight, just add a splash of broth or water when reheating to bring it back to life.
  • Always taste after adding lime juice because a little extra squeeze can transform the whole bowl.

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