Best Chicken Tortilla Soup

My neighbor stopped by on a chilly afternoon and mentioned she'd been craving something warm but couldn't decide what to make. I had chicken, tomatoes, and tortillas on hand, so I threw together this soup while she sat at my kitchen counter. By the time those tortilla strips turned golden in the oven, she was already asking for the recipe. That's when I knew this wasn't just a weeknight dinner—it was something special enough to share.

I made this for my sister's book club once, and she served it in white bowls with all the toppings arranged in little dishes on the side. Everyone built their own version, which turned out to be perfect because one guest needed it vegetarian and another wanted it extra spicy. It became one of those meals that felt casual to make but somehow fancy enough for company.

Ingredients

• Boneless, skinless chicken breasts (2, about 400 g): Choose breasts that are roughly the same thickness so they cook evenly; if one is significantly thicker, pound it gently before adding to the pot.
• Yellow onion (1 medium, diced): The foundation of flavor here—don't skip the sautéing step or rush it, as it mellows out and becomes the backbone of the broth.
• Garlic (2 cloves, minced): Fresh garlic makes an enormous difference; jarred garlic never quite captures that sharp, aromatic punch.
• Red bell pepper (1, diced): It adds natural sweetness that balances the spices and tomato acidity beautifully.
• Frozen or canned corn (1 cup, drained): Either works, though frozen corn often has better texture; make sure to drain canned corn well so it doesn't water down the broth.
• Jalapeño (1, seeded and finely chopped, optional): Remove the seeds unless you want genuine heat; even a little jalapeño adds complexity without overwhelming the dish.
• Lime (1, juiced): Fresh lime juice is non-negotiable—it's what transforms this from good to absolutely crave-worthy, so squeeze it yourself rather than using bottled.
• Fresh cilantro (1/4 cup chopped, plus extra for garnish): Some people have a genetic thing where cilantro tastes like soap, so taste as you go and adjust to your preference.
• Fire-roasted diced tomatoes (1 can, 400 g): The roasted variety has a depth that regular canned tomatoes can't match; don't drain the juice as it becomes part of your flavorful broth.
• Low-sodium chicken broth (1 liter/4 cups): Low-sodium gives you control over the final salt level; regular broth can make the soup unpleasantly salty by the end.
• Bay leaf (1): This small leaf adds an earthy note that ties everything together, but remember to fish it out before serving.
• Chili powder (1 1/2 teaspoons): Use good-quality chili powder, not the hot chile powder meant purely for heat; it should taste fruity and warm.
• Dried oregano (1 teaspoon): Oregano is the secret that makes this taste authentically Mexican rather than generic.
• Ground cumin (1/2 teaspoon): Don't skip this—cumin is what gives the soup its soul and that warm, recognizable flavor.
• Smoked paprika (1/2 teaspoon): The smokiness adds complexity without adding actual heat; regular paprika works but won't give you that subtle depth.
• Salt and black pepper (to taste): Taste at the end and adjust; the broth will concentrate as it simmers, so be conservative at first.
• Corn tortillas (4, cut into thin strips): Corn tortillas are more authentic and gluten-free; if you use flour tortillas, the texture becomes soft rather than crispy.
• Olive oil (1 tablespoon for tortillas, plus 1 tablespoon for sautéing): The oil for the tortilla strips ensures they crisp up properly; don't skip it or they'll just get chewy.

Instructions

Crisp those tortilla strips first:

Preheat your oven to 180°C (350°F) and toss your tortilla strips with a tablespoon of olive oil—you want just enough to coat them lightly. Spread them on a baking sheet in a single layer and bake for 10 to 12 minutes, turning once halfway through, until they're golden and genuinely crispy; they'll continue crisping as they cool.

Build your flavor base:

Heat a tablespoon of olive oil in your large pot over medium heat and add the diced onion, bell pepper, and jalapeño if you're using it. Sauté for about 4 to 5 minutes, stirring occasionally, until the vegetables are soft and the onion is starting to turn translucent—this is where the magic begins.

Wake up the spices:

Add your minced garlic and cook for just a minute until it becomes fragrant and coats everything with that warm, pungent aroma. Then stir in the chili powder, oregano, cumin, smoked paprika, and a small pinch of salt and pepper, cooking for 30 seconds so the spices bloom and release their oils into the oil in the pot.

Add the soup components:

Pour in your chicken breasts, the fire-roasted tomatoes with all their juice, the corn, the bay leaf, and the chicken broth all at once. Stir everything together, bring it to a boil, then reduce the heat and let it simmer gently uncovered for about 20 minutes, or until the chicken is completely cooked through and tender.

Shred and finish:

Carefully remove the cooked chicken breasts and set them on a cutting board, then shred them using two forks—the meat should fall apart easily. Return the shredded chicken to the pot, squeeze in your fresh lime juice, stir in the cilantro, fish out the bay leaf, taste, and adjust the seasoning with salt and pepper until it tastes exactly right to you.

Serve with all the toppings:

Ladle the hot soup into bowls and top each one with a generous handful of those crispy tortilla strips and whatever toppings appeal to you—avocado slices, shredded cheese, a dollop of sour cream, maybe another squeeze of lime.

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My kid, who normally turns his nose up at anything with cilantro or lime, actually finished his bowl and asked for seconds. That's when I realized this soup has some kind of magic that wins people over, even the picky ones.

The Secret of Fire-Roasted Tomatoes

I learned the hard way that fire-roasted tomatoes aren't just a marketing gimmick. They genuinely taste deeper and more complex than regular canned tomatoes because of the charring process. One time I grabbed regular diced tomatoes thinking they were the same, and the soup tasted thin and flat in comparison. Now I always check the label specifically for fire-roasted, and it makes all the difference in creating that rich, warm broth.

Making It Your Own

This soup is incredibly forgiving and actually improves when you adjust it to what you have on hand or what you're craving that day. I've made it with black beans instead of corn, added extra garlic when I was feeling adventurous, and even threw in some diced sweet potato once when I found one in the back of my pantry. The foundation is solid enough that minor changes only make it more interesting.

Storage and Serving Ideas

This soup keeps beautifully in the refrigerator for up to three days, and honestly, it tastes even better the next day as all the flavors meld together overnight. The only thing I recommend doing differently is keeping the tortilla strips separate and adding them fresh to each bowl rather than storing them in the soup, where they'd get soggy and lose their satisfying crunch.

• Freeze the soup without the tortilla strips for up to three months, then reheat gently and top with fresh crispy strips.
• Serve alongside warm flour tortillas, crusty bread, or even with Mexican rice on the side for a heartier meal.
• The toppings bar approach makes this perfect for feeding a crowd since everyone can customize their bowl exactly how they like it.

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This soup has become my go-to when I want something that feels comforting and restaurant-quality but doesn't require hours in the kitchen. Make a batch this week and watch how quickly it becomes a weeknight favorite in your home.

Common Questions

→ Can I use rotisserie chicken to save time?

Yes, rotisserie chicken works perfectly. Simply add the shredded chicken during the last 10 minutes of simmering to heat through, reducing overall cooking time significantly.

→ How can I make this soup spicier?

Leave the seeds in the jalapeño, add a pinch of cayenne pepper, or include a diced serrano pepper for extra heat. Adjust according to your preferred spice level.

→ Can I make this vegetarian?

Absolutely. Omit the chicken and use vegetable broth instead. Add black beans or pinto beans for protein and extra heartiness.

→ How do I store leftover soup?

Store the soup and tortilla strips separately in airtight containers in the refrigerator for up to 3 days. Reheat soup on the stovetop and add fresh tortilla strips when serving.

→ Can I freeze chicken tortilla soup?

Yes, freeze the soup without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Prepare fresh tortilla strips when ready to serve.

→ What can I substitute for fire-roasted tomatoes?

Regular diced tomatoes work well, though you'll lose some smoky depth. Add an extra 1/4 teaspoon of smoked paprika to compensate for the flavor difference.