Chicken Tortilla Soup

This is the ultimate comforting, flavor-packed soup with tender chicken, a rich, slightly smoky broth, crispy tortilla strips, and all your favorite toppings. It’s restaurant-quality but easy to make at home.

Ingredients

For the Soup Base:

• 2 tablespoons olive oil or avocado oil

• 1 large yellow onion, diced

• 1 jalapeño, seeds removed and minced (optional, for heat)

• 4 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• 1 (14.5 oz) can fire-roasted diced tomatoes, with juices

• 6 cups (1.4 L) low-sodium chicken broth

• 1 teaspoon dried oregano (preferably Mexican oregano)

• Salt and black pepper to taste

For the Chicken & Finish:

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs

• 1 (15 oz) can black beans, rinsed and drained

• 1 cup frozen corn (or 1 can, drained)

• ¼ cup fresh lime juice (about 2 limes)

• ¼ cup chopped fresh cilantro

For the Crispy Tortilla Strips:

• 4-6 corn tortillas, cut into ¼-inch strips

• 1-2 tablespoons oil (for frying)

• Pinch of salt

For Serving (The Fun Part!):

• Diced avocado

• Shredded cheese (Monterey Jack, cheddar, or cotija)

• Sour cream or Mexican crema

• Lime wedges

• Fresh cilantro

• Sliced radishes

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Step-by-Step Instructions

Part 1: Build the Flavor Base

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and jalapeño and cook until soft, about 5-7 minutes.

2. Add the garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.

3. Stir in the diced tomatoes with their juices.

Part 2: Simmer the Soup & Cook the Chicken

1. Add the chicken broth and oregano. Bring to a boil, then reduce to a gentle simmer.

2. Add the whole, raw chicken pieces to the simmering broth. Cook uncovered for 15-20 minutes (for breasts) or 20-25 minutes (for thighs), until the chicken is cooked through (165°F / 74°C).

3. Remove the chicken to a plate and let it cool slightly. Shred it with two forks.

Part 3: Finish the Soup

1. While the chicken cools, add the black beans and corn to the simmering broth.

2. Once the chicken is shredded, return it to the pot.

3. Stir in the fresh lime juice and cilantro. Taste and season generously with salt and pepper. Let it heat through for 5 minutes.

Part 4: Make the Tortilla Strips (or Use Store-Bought)

1. Heat ¼ inch of oil in a skillet over medium-high heat. Add a single layer of tortilla strips and fry for 1-2 minutes per side until golden and crisp.

2. Remove to a paper towel-lined plate and sprinkle with salt immediately.

Part 5: Serve

1. Ladle the hot soup into bowls.

2. Top with a handful of crispy tortilla strips, diced avocado, shredded cheese, a dollop of sour cream, and extra cilantro.

3. Serve immediately with lime wedges on the side.

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Key Success Tips

• Flavor Boost: For a deeper flavor, char the onion, jalapeño, and a few whole tomatoes under the broiler before chopping and adding to the pot.

• Time-Saver: Use a store-bought rotisserie chicken. Skip simmering raw chicken; just shred the cooked meat and add it when you add the beans and corn to heat through.

• Spice Control: Remove jalapeño seeds for mild heat, keep some for medium, or add a diced serrano pepper for extra spice.

• Broth is Key: A good-quality chicken broth makes a big difference. You can also use half broth and half water with 2-3 bouillon cubes.

• Crispy Strips Alternative: Brush tortilla strips with oil, bake at 400°F for 8-10 minutes, or simply crush store-bought tortilla chips.

Storage & Reheating

• Store soup (without toppings) in an airtight container in the refrigerator for up to 4 days.

• Freeze (without avocado, dairy, or tortilla strips) for up to 3 months.

• Reheat gently on the stovetop. The tortilla strips will soften in the soup—that’s part of the charm, but add fresh ones on top for crunch.

Enjoy this vibrant, comforting bowl of goodness that’s a complete meal in itself!