Chicken Tortilla Soup

My neighbor Maria taught me this soup on a gray afternoon when her kitchen smelled like toasted cumin and simmering tomatoes. She moved the tortilla strips around the hot oil with the confidence of someone who'd made this a hundred times, and I watched from her counter thinking how something so simple could taste like comfort itself. That was five years ago, and I've made it dozens of times since, each batch feeling a little more like home in my own kitchen.

I made this for my partner during a particularly rough week, and watching them eat it slowly, savoring each spoonful, reminded me why I love feeding people. The lime squeezed over the top brightened everything somehow, even the mood at the table.

Ingredients

• Boneless, skinless chicken breasts (2 large, about 1 lb): They cook gently in the broth and shred into tender pieces that disappear into every spoonful.
• Pinto beans (1 can, drained and rinsed): Adds substance and earthiness without overpowering the lighter, brothy character of the soup.
• Yellow onion, diced (1 medium): The foundation everything else builds on, sweetening slightly as it softens.
• Garlic, minced (3 cloves): Wait until the onions are soft before adding, or it'll taste harsh instead of mellow.
• Red bell pepper, diced (1 medium): Brings brightness and a subtle sweetness that balances the spices.
• Jalapeño, seeded and finely chopped (1 medium): The seeds hold the real heat, so removing them keeps things approachable unless you prefer it fiery.
• Frozen or fresh corn kernels (1 cup): A touch of sweetness that rounds out the flavor profile beautifully.
• Crushed tomatoes (1 can, 28 oz): The backbone of the broth, providing acidity and depth.
• Low-sodium chicken broth (4 cups): Use good broth you'd actually drink, because it's going to taste exactly like itself in the final soup.
• Tomato paste (2 tbsp): Concentrated tomato flavor that deepens the whole pot without making it taste artificial.
• Ground cumin (1½ tsp): Toast it briefly with the other spices to wake it up.
• Dried Mexican oregano (1 tsp): Mexican oregano tastes different than the Mediterranean kind, more citrusy and bright.
• Smoked paprika (1 tsp): Adds a whisper of smokiness that makes people ask what your secret ingredient is.
• Chili powder (½ tsp): Just enough warmth without turning this into something fiery.
• Salt (1 tsp, plus more to taste): Season as you go and adjust at the end when all the flavors have melded.
• Freshly ground black pepper (½ tsp): Freshly ground makes a real difference in how it distributes through the soup.
• Corn tortillas, cut into strips (6): These fry up crispy and add textural contrast that makes eating this soup actually exciting.
• Vegetable oil for frying (about ½ inch in the skillet): Medium-high heat gets them golden in seconds, not greasy and soggy.
• Fresh cilantro, chopped (½ cup): Add this right before serving or it loses its brightness.
• Cotija cheese, crumbled (½ cup): Salty and slightly grainy, it doesn't melt and stays as little pockets of flavor.
• Limes, cut into wedges (2): Squeeze over each bowl to brighten everything at the last moment.
• Avocado, sliced (1, optional): Adds richness and creaminess if you want to make it feel more indulgent.
• Sour cream (optional): A dollop cools things down and adds tang.

Instructions

Sauté the base:

Heat 2 tablespoons oil in a large pot over medium heat and add the onion, bell pepper, and jalapeño. Let them soften for 4 to 5 minutes, listening for the gentle sizzle that tells you everything's cooking evenly. Once they're translucent and smell sweet, add the garlic and cook for one more minute until the aroma shifts and becomes more complex.

Bloom the spices:

Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper. This 30 seconds of cooking isn't just for show, it wakes up the dried spices and makes them taste fresher instead of flat.

Build the broth:

Add the crushed tomatoes, tomato paste, and chicken broth, stirring until everything combines smoothly. Nestle the chicken breasts into the liquid so they're mostly submerged, and you'll start to see the flavors getting ready to meld.

Poach the chicken:

Bring everything to a simmer, cover the pot, and let it cook for 18 to 20 minutes until the chicken is cooked through. You'll know it's ready when a fork pierces it without resistance.

Shred and return:

Remove the chicken breasts to a cutting board and use two forks to pull them apart into bite sized pieces. Return the shredded chicken to the pot where it'll absorb all the flavors.

Add beans and corn:

Stir in the pinto beans and corn, then simmer uncovered for 10 minutes so the flavors finish getting to know each other. Taste and adjust seasoning because salt and spice balance is personal.

Fry the tortilla strips:

While the soup finishes, heat about ½ inch of oil in a skillet over medium high heat. Fry the tortilla strips in batches for 1 to 2 minutes until they're golden and crispy, then drain them on paper towels and sprinkle with a pinch of salt.

Serve with all the toppings:

Ladle the soup into bowls and let everyone build their own combination with crispy tortilla strips, cilantro, cotija cheese, avocado, and a squeeze of lime. The beauty is that everyone gets to make it exactly how they like it.

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I learned the real magic of this soup when my kid came home from school and asked for a second bowl before I even sat down. That's when I knew it wasn't just soup anymore, it was something we'd keep making together.

The Tortilla Strip Secret

Those crispy strips are what people actually remember about this soup, so don't rush them or skip them. The sound they make when you bite into them is half the experience, and they stay crispy long enough if you drain them properly on paper towels. If you fry them too early, they'll get soft by the time you serve, so time it so they're still warm and crunchy when the soup goes into bowls.

Time Saving Options That Actually Work

A rotisserie chicken from the store cuts your active cooking time in half, and honestly, nobody will taste the difference because the broth does all the heavy lifting anyway. Just shred it and add it in step 6 with the beans and corn, and you've saved yourself 20 minutes of poaching time. Fresh tortillas also cook faster than bagged ones if your grocery store carries them, and the texture difference is noticeable enough to be worth hunting for.

Flavor Adjustments and Heat Levels

If you like things spicier, keep the jalapeño seeds in or add a pinch of cayenne powder to the spice mix. Black beans work just as well as pinto beans if that's what you have on hand, though the flavor shifts slightly toward something earthier. The lime at the end is non negotiable because it's what makes this taste bright and alive instead of heavy and dull.

• For a smoky depth, you can add a chipotle pepper in adobo sauce if you want something with more character.
• Sour cream swirled on top cools down heat and adds richness, so have it ready if anyone's sensitive to spice.
• Make a double batch and freeze half because this soup tastes even better when you reheat it a few days later.

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This soup has become the thing I make when people need comfort or when I want to feel connected to someone. It's simple enough that anyone can make it, but thoughtful enough that it feels like love in a bowl.

Common Questions

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken is a great time-saver. Simply shred about 3 cups of meat and add it during the final 10 minutes of cooking when you add the beans and corn.

→ How can I make this soup spicier?

Include the jalapeño seeds when chopping, add a pinch of cayenne pepper with the other spices, or top with sliced fresh jalapeños or hot sauce when serving.

→ Can I bake the tortilla strips instead of frying?

Absolutely. Brush tortilla strips lightly with oil, arrange on a baking sheet, and bake at 375°F (190°C) for 8-10 minutes until crispy, flipping halfway through.

→ What beans work best if I don't have pinto beans?

Black beans are an excellent substitute and equally traditional in Mexican cooking. Cannellini or great northern beans also work well for a milder flavor.

→ How long does this soup keep in the refrigerator?

The soup stores well for 3-4 days in an airtight container. Keep the tortilla strips separate to maintain their crispness, and add fresh toppings when reheating and serving.

→ Is this soup freezer-friendly?

Yes, the soup base freezes well for up to 3 months. Freeze without the tortilla strips and fresh toppings. Thaw overnight in the refrigerator and reheat gently on the stovetop.