Chicken Tortilla Soup Crispy (Printable)
Comforting Mexican-style broth with seasoned chicken, vegetables, and golden crispy tortilla strips.
# What You’ll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1 jalapeño, seeded and minced (optional)
08 - 14 oz canned diced tomatoes
09 - 1 cup frozen or canned corn kernels, drained
10 - 14 oz canned black beans, rinsed and drained
→ Liquids & Base
11 - 4 cups chicken broth
12 - 2 tablespoons tomato paste
13 - Juice of 1 lime
→ Spices
14 - 1 teaspoon ground cumin
15 - 1 teaspoon chili powder
16 - ½ teaspoon smoked paprika
17 - ½ teaspoon dried oregano
→ Crispy Tortilla Strips
18 - 4 small corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
20 - Salt, to taste
→ Garnishes (optional)
21 - Fresh cilantro, chopped
22 - Sliced avocado
23 - Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
24 - Sour cream
25 - Lime wedges
# How To Make It:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and salt. Spread on a baking sheet in a single layer and bake for 8 to 10 minutes, turning halfway, until golden and crisp. Set aside.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat. Add chicken and cook 3 to 4 minutes per side until golden but not fully cooked. Remove and set aside.
03 - In the same pot, add diced onion, red bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened, then add minced garlic and cook 1 minute more.
04 - Stir in ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 30 seconds until fragrant.
05 - Add diced tomatoes, tomato paste, chicken broth, corn kernels, and black beans to the pot. Stir well to combine.
06 - Return chicken breasts to the pot. Bring to a gentle simmer, cover, and cook for 15 to 20 minutes until the chicken is fully cooked.
07 - Remove chicken breasts, shred with forks, and return to the pot. Add lime juice and adjust seasoning with salt and pepper to taste.
08 - Ladle soup into bowls and garnish with crispy tortilla strips and desired optional toppings.
# Expert Advice:
01 -
- The crispy tortilla strips add a satisfying crunch that transforms humble ingredients into something restaurant-worthy.
- It comes together in under an hour but tastes like it's been simmering all day, making weeknight dinners feel special.
- It's naturally flexible—add whatever vegetables you have on hand and customize the heat to your preference.
02 -
- The tortilla strips must be made fresh and served immediately or stored separately from the soup—add them just before eating or they'll turn soggy and you'll lose that crucial texture.
- Don't skip searing the chicken first; those browned bits stuck to the pot are pure umami and they dissolve into the broth as it simmers.
- Taste the soup before serving and adjust seasoning with lime juice, not just salt—acidity is what makes this soup sing.
03 -
- Make the tortilla strips first thing so they're ready to go and still warm when you serve, or reheat them briefly in a dry pan just before plating.
- If the soup tastes flat at the end, reach for lime before salt—acidity fixes what salt can't.
- Keep extra garnishes in small bowls so people can pile their soup exactly how they like it, which makes them feel invested in the meal.