Chicken Tortilla Soup (Printable)
Vibrant Mexican soup featuring chicken, black beans, corn, and crispy tortilla strips.
# What You Need:
→ Soup Base
01 - 2 tablespoons vegetable 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 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
→ Soup Components
09 - 1 (14 oz) can diced tomatoes with juices
10 - 4 cups chicken broth
11 - 2 cooked boneless, skinless chicken breasts, shredded (about 12 oz)
12 - 1 (14 oz) can black beans, rinsed and drained
13 - 1 cup corn kernels (fresh, frozen, or canned and drained)
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon freshly ground black pepper
16 - Juice of 1 lime
17 - 2 tablespoons chopped fresh cilantro
→ Crispy Tortilla Strips
18 - 4 small corn or flour tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
20 - 1/4 teaspoon salt
→ Optional Toppings
21 - Diced avocado
22 - Sour cream or Greek yogurt
23 - Grated cheddar or Monterey Jack cheese
24 - Additional fresh cilantro
25 - Lime wedges
# How to Make It:
01 - Preheat oven to 400°F. Cut tortillas into thin strips. Toss strips with 2 tablespoons oil and 1/4 teaspoon salt until evenly coated. Spread on a baking sheet in a single layer. Bake for 8–10 minutes, flipping halfway through, until golden and crisp. Remove from oven and set aside to cool while preparing soup.
02 - In a large pot, heat 2 tablespoons vegetable oil over medium heat. Add diced onion and sauté for 4–5 minutes until soft and translucent. Add minced garlic and chopped jalapeño; cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in cumin, chili powder, smoked paprika, and dried oregano. Cook for 30 seconds, stirring continuously, until spices are fragrant and toasted, being careful not to scorch them.
04 - Pour in diced tomatoes with their juices and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring mixture to a gentle simmer over medium-high heat.
05 - Add shredded chicken, drained black beans, corn kernels, salt, and black pepper. Reduce heat to medium-low and simmer gently for 15 minutes, stirring occasionally, allowing flavors to meld together and soup to thicken slightly.
06 - Stir in fresh lime juice and chopped cilantro. Taste soup and adjust seasoning with additional salt or pepper if needed. Remove from heat.
07 - Ladle hot soup into individual bowls. Top generously with crispy tortilla strips and any desired optional toppings such as diced avocado, sour cream, cheese, or extra cilantro. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The homemade tortilla strips transform this from ordinary soup into something restaurant-worthy
- Its a complete meal in a bowl but still feels light and fresh
- You can customize the toppings to make everyone at the table happy
02 -
- Wait until the very end to add the lime juice or it will lose its bright, fresh punch
- The tortilla strips can be made ahead and stored in an airtight container for up to 3 days
- If your soup seems too thick, add more broth; too thin, let it simmer a few minutes longer
03 -
- Make a double batch of tortilla strips; they're addictive as a snack on their own
- The soup actually tastes better the next day as the flavors continue to develop