Chicken Tortilla Soup (Printable)

Mexican soup with tender chicken, beans, and spices, topped with crispy tortillas and fresh garnishes.

# 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)

# Directions:

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 spices.
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, or 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 if 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 Advice:

01 -
  • The crispy tortilla strips stay crunchy until the last spoonful, which honestly shouldn't work but absolutely does.
  • It comes together faster than ordering takeout, yet tastes like someone's grandmother spent the morning on it.
  • One pot means one pot to wash, and that alone makes this recipe a weeknight hero.
02 -
  • Don't skip the step of blooming your spices in the hot oil—this is what separates a good soup from one that tastes like you threw everything in a pot at once.
  • Fry your tortilla strips right before serving rather than hours ahead; they lose their crunch and get disappointing, but fresh-fried ones are absolutely worth the three minutes of effort.
03 -
  • Make a big batch and freeze it (skip the tortilla strips, cheese, and avocado), then add those toppings fresh when you reheat a bowl—this soup keeps for three months and tastes even better the next day.
  • If your soup tastes a little flat, it usually just needs more salt and a bigger squeeze of lime; these two things fix almost everything.
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