Chicken Tortilla Soup (Printable Version)

Comforting Mexican soup with tender chicken, pinto beans, and aromatic spices, topped with crispy tortilla strips and fresh garnishes.

# What You Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 can (15 oz) 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 oz) 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)

# How-To Steps:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Cook for 30 seconds to release the spices' aromatic oils.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle chicken breasts into the liquid.
04 - Bring mixture to a simmer. Cover and cook for 18-20 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 1-2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado slices, and a squeeze of fresh lime. Add sour cream if desired.

# Expert Advice:

01 -
  • The contrast between the hot, spicy broth and the cool, creamy toppings creates a perfect balance that even my pickiest friends cant resist.
  • You can prep most components ahead of time, making this an ideal dinner party dish that still allows you to enjoy your guests company instead of being stuck in the kitchen.
02 -
  • Never add the tortilla strips to the soup pot or theyll become soggy within seconds, a mistake I made my first time that resulted in a disappointing texture.
  • The soup tastes even better the next day after the flavors have had time to deepen and meld overnight in the refrigerator.
03 -
  • Reserve a cup of the chicken broth and use it to deglaze the pan if the onion mixture starts to stick, capturing all those caramelized flavor bits rather than adding more oil.
  • Cut the tortillas into strips when theyre still slightly cold from the refrigerator for cleaner, more precise cuts that will fry more evenly.
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