Chicken Tortilla Soup Crispy (Printable)
Comforting chicken soup with vegetables, bold spices, and crispy homemade tortilla strips for added crunch.
# What You Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and diced
05 - 1 red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1 (14.5-ounce) can diced tomatoes
13 - 4 cups low-sodium chicken broth
14 - 2 cups cooked shredded chicken (rotisserie or poached)
15 - 1 (15-ounce) can black beans, drained and rinsed
16 - 1 cup frozen corn kernels
17 - 2 tablespoons fresh lime juice
18 - 1/4 cup fresh cilantro, chopped
→ Crispy Tortilla Strips
19 - 6 small corn tortillas, cut into thin strips
20 - 2 tablespoons vegetable oil
21 - 1/4 teaspoon sea salt
→ Optional Garnishes
22 - Sliced avocado
23 - Sour cream or Greek yogurt
24 - Shredded cheddar or Monterey Jack cheese
25 - Additional chopped cilantro
26 - Lime wedges
# How to Make It:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and arrange in a single layer on a baking sheet. Bake for 8 to 10 minutes, stirring once, until golden and crisp. Sprinkle with sea salt and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and diced jalapeño. Sauté for 3 to 4 minutes until softened.
03 - Add diced red bell pepper, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 2 minutes while stirring to release aromas.
04 - Stir in diced tomatoes and chicken broth. Bring the mixture to a gentle simmer.
05 - Add shredded chicken, drained black beans, and frozen corn. Simmer uncovered for 15 minutes, stirring occasionally.
06 - Stir in fresh lime juice and chopped cilantro. Adjust seasoning as needed.
07 - Ladle soup into bowls and top with crispy tortilla strips and desired garnishes.
# Expert Tips:
01 -
- It comes together in under an hour, perfect for a weeknight when you want something restaurant-quality but don't have all evening.
- The crispy tortilla strips add texture and a little fun—they keep people coming back for more.
- One pot plus a baking sheet means minimal cleanup while you get maximum flavor and heartiness.
02 -
- Don't skip toasting the spices in the oil—that 2 minutes is what separates a flat, one-dimensional soup from one that tastes alive and complex.
- Make the tortilla strips ahead of time and keep them in an airtight container; they'll stay crispy for a day or two and give you less to juggle at serving time.
- Taste the soup before it hits the bowls so you can adjust seasoning; canned ingredients can vary wildly in saltiness, and lime juice strength differs by fruit.
03 -
- Use good-quality corn tortillas from a Mexican market rather than the thin, sad ones from a conventional grocery store—they're thicker, more flavorful, and crisp better.
- If you're making this for a crowd, keep the tortilla strips separate and let guests add them to their own bowl so they stay crunchy rather than going soft in the soup.