Chicken Tortilla Soup (Print-Friendly)

Traditional Mexican soup with tender chicken, beans, spices, and crispy tortilla strips in a flavorful broth.

# What You'll Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 can (15 ounces) pinto beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and finely chopped
07 - 1 cup frozen or fresh corn kernels

→ Soup Base

08 - 1 can (28 ounces) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 1½ teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - ½ teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - ½ cup fresh cilantro, chopped
20 - ½ cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# Cooking Steps:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
02 - Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to activate the spice flavors.
03 - Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine. Nestle the chicken breasts into the soup.
04 - Bring to a simmer. Cover and cook for 18 to 20 minutes until chicken is cooked through.
05 - Remove chicken breasts and shred them using two forks. Return shredded chicken to the pot.
06 - Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1 to 2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado, and a squeeze of lime. Add sour cream if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress or takeout order.
  • The crispy tortilla strips give you that satisfying crunch against the warm, silky broth.
  • One pot and a skillet is all you need, so cleanup feels almost as quick as cooking.
02 -
  • Don't skip blooming the spices, that 30 seconds makes the difference between a good soup and one that tastes like actual Mexican cooking.
  • Taste before serving because different broths and tomatoes have different salt levels, and you want to adjust to your preference.
03 -
  • If you're cooking for a crowd, fry all the tortilla strips ahead of time and keep them in an airtight container so everyone can grab them while they're still crispy.
  • A squeeze of fresh lime right before eating transforms the whole experience, so don't skip that step even though it seems small.
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