Chicken Tortilla Soup

There's this particular Tuesday when my neighbor stopped by unannounced with a bag of fresh cilantro from her garden, and I suddenly remembered why I fell in love with making chicken tortilla soup. The kitchen filled with that warm, toasty smell of cumin hitting hot oil, and somehow the afternoon shifted from ordinary to comforting without me even trying. This soup has this magic ability to taste like you've been cooking all day, even though you're really done in under an hour. It's the kind of dish that makes people linger at the table, reaching for another bowl and another lime wedge.

I made this for my sister's book club gathering, and she texted me the next day saying people were still talking about it. Watching everyone customize their bowls with different toppings reminded me that the best part of cooking isn't the recipe itself—it's watching people make it their own, piling on cheese and avocado and lime until it looks exactly how they want it.

Ingredients

• Boneless, skinless chicken breasts: These cook gently in the broth and shred beautifully, staying tender rather than tough—the key is not letting them get ahead of themselves.
• Pinto beans: They add earthiness and substance without overwhelming the other flavors; rinsing them removes any tinny taste.
• Yellow onion, red bell pepper, and jalapeño: This trio is your flavor foundation—the sweetness of the pepper balances the heat perfectly.
• Garlic and corn: Garlic blooms into the oil and becomes almost sweet, while corn kernels add little bursts of texture.
• Crushed tomatoes and tomato paste: Together they create depth; the paste concentrates everything into a richer base.
• Ground cumin, dried oregano, smoked paprika, and chili powder: These spices need to be toasted briefly in oil so they wake up and become aromatic rather than dusty.
• Corn tortillas for frying: Cut them thin and watch them closely—they go from golden to burnt in about thirty seconds, but those crispy strips are absolutely worth the attention.
• Cotija cheese and fresh cilantro: These are your finishing touches, the ones that make people say this tastes authentic.

Instructions

Sauté your vegetables until they're soft and the kitchen smells incredible:

Heat oil in your pot, then add the onion, bell pepper, and jalapeño. Let them cook for about four to five minutes, stirring occasionally, until their edges start to soften and the raw smell fades into something warm and inviting. Add the garlic and give it just one minute to become fragrant—any longer and it starts to brown.

Toast those spices so they transform:

Sprinkle in your cumin, oregano, paprika, chili powder, salt, and pepper all at once, then stir constantly for about thirty seconds. You'll feel the change immediately as the heat brings them alive and your entire kitchen smells like a Mexican kitchen should.

Build your soup base by stirring everything together:

Pour in the crushed tomatoes, tomato paste, and chicken broth, stirring until the paste dissolves completely and the color becomes a beautiful deep orange. Now nestle those chicken breasts right into the liquid like they're settling in for a nice bath.

Let everything simmer gently until the chicken is cooked through:

Cover the pot and let it simmer for eighteen to twenty minutes—you'll know it's done when the thickest part of the chicken is no longer pink. The broth becomes infused with all that chicken flavor as it cooks.

Shred that chicken and return it to the party:

Remove the breasts to a cutting board and use two forks to pull the meat apart into satisfying shreds. Stir it back into the pot where it immediately reabsorbs all those beautiful flavors.

Add beans and corn, then let everything get to know each other:

Stir in your rinsed pinto beans and corn kernels, then simmer uncovered for about ten minutes. This is when the flavors really start to meld and the soup becomes greater than the sum of its parts—taste it and adjust salt if needed.

Fry your tortilla strips until they're golden and crispy:

While the soup finishes, heat about a half inch of oil in a skillet over medium-high heat. Working in batches so you don't crowd the pan, fry the tortilla strips for just a minute or two until they're golden, then drain them on paper towels and sprinkle with a tiny bit of salt.

Finish each bowl like you're painting a masterpiece:

Ladle the hot soup into bowls, then create your own toppings situation with tortilla strips, cilantro, crumbled cotija, avocado slices, and a squeeze of lime. Sour cream is optional but always welcome.

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The moment that really stuck with me happened when my five-year-old nephew declared this was his favorite soup ever, then immediately asked if he could have it again tomorrow. There's something about food that makes kids slow down and pay attention, and this soup does that every single time.

Shortcuts That Actually Work

If you're short on time, buy a rotisserie chicken and shred it instead of poaching chicken breasts—just add it in at the end with the beans and corn so it doesn't get overcooked and dry. You save fifteen minutes and nobody tastes the difference. I've also learned that using a food processor to dice your vegetables is completely acceptable here and cuts prep time nearly in half.

Variations Worth Trying

Black beans work beautifully if that's what you have, and honestly some people swear by them over pinto beans. For heat lovers, keeping the jalapeño seeds in and adding a pinch of cayenne transforms this into something with real fire. I once added a handful of spinach at the very end and my sister made me write it down because she wanted me to do it every time after that.

Making It Your Own

The real joy of this soup is that it's a canvas for your own preferences and what you have in your pantry. Beyond the basic recipe, think about what makes you happy on a cold day and layer that into your bowl. My favorite topping discovery was crispy bacon bits—my neighbor does fried onions—and I know someone who adds a spoonful of salsa to her bowl right at the end.

• Fresh avocado slices are optional but worth buying just for this soup.
• A squeeze of lime at the very end brightens everything and makes you wonder why lime isn't in more soups.
• Don't be shy with the cilantro—it's the signature finishing touch that makes this taste like you actually know what you're doing.

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This is the kind of soup you'll find yourself making again and again, the way it settles into your regular rotation without you even realizing it happened. It's comfort that tastes intentional, and that's the best kind of cooking.

Recipe FAQs

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

Yes, rotisserie chicken is an excellent time-saving option. Simply shred about 3 cups of meat and add it during step 6 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 spices, or serve with sliced fresh jalapeños and hot sauce on the side.

→ Can I bake the tortilla strips instead of frying them?

Absolutely. Brush tortilla strips with oil, arrange on a baking sheet, and bake at 375°F for 10-12 minutes until crispy, flipping halfway through.

→ What can I substitute for cotija cheese?

Feta cheese makes an excellent substitute with a similar salty, crumbly texture. Queso fresco or even shredded Monterey Jack also work well.

→ How long does this soup keep in the refrigerator?

The soup stores well in an airtight container for up to 4 days. Store tortilla strips separately to maintain their crispness and add fresh just before serving.

→ Can I freeze chicken tortilla soup?

Yes, this soup freezes beautifully for up to 3 months. Cool completely before freezing, and add fresh toppings and tortilla strips after reheating.