Chicken Tortilla Soup

The first time I made chicken tortilla soup, my kitchen windows fogged up from the steamy, spice-laden pot on my stove. I'd just returned from a trip to Mexico City where I'd sampled this soul-warming dish on a surprisingly chilly evening. Standing over that bubbling pot at home, the familiar aroma of toasted cumin and smoky paprika transported me right back to that small family restaurant where the server had proudly explained his grandmother's recipe to me.

Last winter, when my neighbor was recovering from surgery, I brought over a batch of this soup with all the toppings packed separately. Her text message later that evening simply read, I think I just healed 10% faster after that meal! Now whenever the temperature dips below 60 degrees, she hints not so subtly about her soup cravings. The way food connects us to each other never ceases to amaze me.

Ingredients

• Boneless skinless chicken breasts: The protein becomes incredibly tender when simmered in the broth, and Ive learned that starting with raw chicken rather than pre-cooked infuses the entire soup with richer flavor.
• Pinto beans: Their creamy texture adds heartiness without weighing down the soup, though I discovered black beans work beautifully too when my pantry was lacking one evening.
• Smoked paprika: This is the secret ingredient that gives depth without having to roast peppers from scratch, a tip a Mexican chef shared with me when I admitted I was short on time.
• Corn tortillas: Frying your own strips creates a completely different texture than store-bought chips, with a freshness that makes all the difference in the final presentation.
• Cotija cheese: This crumbly, salty cheese doesnt fully melt but instead softens slightly into the hot soup, creating little pockets of flavor that surprise you with each spoonful.

Instructions

Build your flavor base:

Heat 2 tbsp vegetable oil in a large pot over medium heat, then add your diced onion, bell pepper, and jalapeño. I love watching the vegetables slowly soften and become translucent, releasing their sweetness as the kitchen fills with their aroma.

Bloom the spices:

Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper, then cook for about 30 seconds. Youll know its working when the spices become intensely fragrant, almost dancing in the oil.

Create the soup foundation:

Add crushed tomatoes, tomato paste, and chicken broth, then nestle those chicken breasts right into the liquid. This method infuses the chicken with flavor while simultaneously enriching the broth.

Simmer and shred:

Cover and simmer for about 20 minutes until the chicken is cooked through. Then pull it out, shred it with two forks until it resembles pulled threads, and return it to the pot.

Add final ingredients:

Stir in the pinto beans and corn, then let everything mingle and make friends for another 10 minutes uncovered. The soup will reduce slightly, concentrating all those wonderful flavors.

Prepare the crispy tortilla strips:

While the soup finishes, heat oil in a skillet and fry your tortilla strips until they turn golden and crisp. The sizzle and pop as they hit the hot oil is one of my favorite kitchen sounds.

Assemble your masterpiece:

Ladle the finished soup into bowls and crown it with those homemade tortilla strips, fresh cilantro, crumbled cotija, avocado slices, and a generous squeeze of lime. Each bowl becomes a personal canvas of colors and textures.

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During a particularly stressful week last year, I made a double batch of this soup on Sunday, portioning it into containers minus the toppings. Each evening, Id warm a bowl and add fresh garnishes, turning an otherwise chaotic weeknight into a moment of calm indulgence. Something about the ritual of carefully adding each topping, watching the cheese begin to soften against the steaming broth, forced me to slow down and breathe after hectic workdays.

Make It Your Own

This soup welcomes adaptation based on what you have available. One summer when my garden exploded with tomatillos, I roasted and pureed them as a partial replacement for the crushed tomatoes, creating a green-tinged version that was tangy and bright. Another time, when cooking for a vegetarian friend, I substituted the chicken with extra beans and added diced zucchini, which absorbed the flavors beautifully. The recipe framework stays intact while allowing for these personal touches that make cooking such a creative outlet.

Serving Suggestions

While this soup is certainly a complete meal on its own, Ive discovered a few perfect accompaniments over the years. A simple side salad with a cilantro-lime vinaigrette provides a fresh contrast to the rich soup. For heartier appetites, I sometimes serve small quesadillas for dipping, which always disappear quickly. And though traditional pairings suggest beer, Ive found that a crisp Albariño wine with its citrus notes complements the soup spectacularly, especially when enjoyed on the patio as the sun sets.

Storage and Reheating

The soup base keeps beautifully for up to four days in the refrigerator, developing even deeper flavors as it sits. I learned through multiple attempts that storing the soup separate from all toppings is absolutely crucial for maintaining texture integrity. When freezing portions for future meals, I leave out the corn until reheating day, as it tends to become a bit mushy after freezing.

• Reheat the soup gently on the stovetop rather than microwaving for more even warming and to prevent the chicken from toughening.
• Prepare fresh toppings while the soup reheats to maintain the contrasting textures that make this dish special.
• For meal prep, portion the soup into individual containers but store the tortilla strips in a separate airtight container at room temperature to preserve their crunch.

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This chicken tortilla soup has become more than just a recipe in my collection, its a reliable comfort I return to whenever I need a reminder of the simple pleasures of a well-prepared meal. As the seasons change and life ebbs and flows, this soup remains a constant, adaptable friend on my kitchen table.

Recipe FAQ

→ Can I make this soup ahead of time?

Yes, the soup actually tastes better the next day as flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. Add fresh tortilla strips and garnishes when serving to maintain their texture.

→ How do I make this soup vegetarian?

Replace the chicken broth with vegetable broth and substitute the chicken breasts with additional pinto beans, black beans, or plant-based chicken alternatives. Consider adding zucchini or butternut squash for extra substance.

→ Can I freeze this soup?

The soup base freezes beautifully for up to 3 months. However, avoid freezing the toppings—tortilla strips, avocado, sour cream, and fresh cilantro should be added fresh when reheating. Thaw overnight in the refrigerator before gently reheating on the stovetop.

→ What's the best way to shred the chicken?

Use two forks to pull the cooked chicken apart into bite-sized strands. Alternatively, place the cooked chicken in a stand mixer with the paddle attachment and mix on low for 30-60 seconds for perfectly shredded meat.

→ How can I make the tortilla strips healthier?

Instead of frying, brush corn tortilla strips with a small amount of oil and bake at 375°F (190°C) for 12-15 minutes until golden and crispy. This reduces oil content while maintaining satisfying crunch.

→ What can I serve alongside this soup?

This soup makes a complete meal on its own but pairs wonderfully with Mexican rice, a simple green salad with lime vinaigrette, or warm corn tortillas. A light lager or crisp white wine complements the spices beautifully.