Chicken Tortilla Soup

The first time I made this soup was during a particularly rainy November when my apartment felt drafty and I needed something that would warm me from the inside out. I had just returned from a trip to Mexico City where small market stalls served steaming bowls of soup with mountains of fresh toppings, and I became slightly obsessed with recreating that experience at home. My first attempt was a disaster because I forgot to bake the tortilla strips separately and they turned into soggy mush in the broth. Lesson learned the crispy topping is not optional.

Last winter my friend Maria came over feeling under the weather and I made a massive pot of this soup. She took one sip looked at me with teary eyes and said this tastes exactly like my abuelas house which is basically the highest compliment I could ever receive. We sat at my kitchen table for hours dipping tortilla strips and talking about everything and nothing.

Ingredients

• Boneless skinless chicken breasts: Using raw chicken breasts lets the meat simmer directly in the broth absorbing all those spices though you can absolutely swap in a rotisserie chicken for a faster weeknight version
• Low sodium chicken broth: Starting with low sodium broth is crucial because you will be building layers of flavor with spices and tomato paste and you want control over the final salt level
• Onion garlic bell pepper and jalapeño: This aromatic foundation creates the backbone of flavor and do not be afraid to let them soften completely they should melt into the spoon
• Diced tomatoes and tomato paste: The double tomato approach gives you body from the paste and fresh texture from the diced tomatoes creating that perfect velvety soup consistency
• Black beans and corn: These add sweetness and texture that balance the heat and make every bite interesting
• Ground cumin and chili powder: These earthy spices are non negotiable for that authentic Mexican flavor profile
• Smoked paprika: This is my secret weapon for adding depth without overpowering heat
• Corn tortillas: Cutting and baking them yourself makes a huge difference in texture compared to store bought chips

Instructions

Bake the tortilla strips:

Preheat your oven to 200°C toss the tortilla strips with oil until lightly coated spread them in a single layer and bake for 8 to 10 minutes stirring halfway until golden and gloriously crisp

Sauté the aromatics:

Heat a splash of oil in your large pot over medium heat and cook the onion garlic bell pepper and jalapeño for about 5 minutes until they are soft and fragrant

Toast the spices:

Stir in the cumin chili powder smoked paprika oregano salt and pepper and cook for just 1 minute until the spices become incredibly aromatic

Add tomatoes and paste:

Mix in the tomato paste and diced tomatoes cooking for 2 minutes to concentrate the flavors

Simmer the chicken:

Pour in the broth add the whole chicken breasts bring to a gentle simmer then cover and cook for 15 to 18 minutes until the chicken is cooked through

Shred and combine:

Remove the chicken shred it with two forks and return it to the pot along with the corn and black beans then simmer for 5 more minutes

Season and serve:

Taste the soup adjust the seasoning if needed ladle into bowls and shower with those crispy tortilla strips plus whatever garnishes make you happy

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This recipe has become my go to for friends who need comfort food because it feels special without requiring hours of effort. Something about watching people customize their own bowls with piles of toppings creates instant conversation and happiness.

Making It Your Own

I have tried adding a dollop of Greek yogurt or sour cream directly into the soup for extra creaminess and it transforms the dish into something even more luxurious. Sometimes I also add a squeeze of fresh lime juice right at the end which brightens all the rich spices.

Prep Ahead Strategy

The soup actually tastes better the next day when all the spices have had time to mingle. I often make a double batch on Sunday portion it into containers and have ready lunches for the entire week that make my coworkers jealous.

Perfect Pairings

A crisp cold Mexican lager cuts through the richness beautifully but a chilled Sauvignon Blanc works surprisingly well too. If you want to make it a full meal serve with simple cilantro lime rice or warm corn tortillas on the side.

• Set up a toppings bar and let everyone build their own perfect bowl
• The tortilla strips stay crispy for about 2 hours once baked
• Leftovers freeze beautifully for up to three months

Save

There is something profoundly satisfying about a soup that manages to be both comforting and exciting all at once. I hope this recipe brings as much warmth to your kitchen as it has to mine.

Recipe Questions & Answers

→ How do I make the tortilla strips crispy?

Toss thinly sliced corn tortillas with vegetable oil and bake at 200°C (400°F) for 8-10 minutes, stirring once, until golden and crisp.

→ Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken can be added towards the end to save time without compromising flavor.

→ What spices enhance the flavor?

A combination of cumin, chili powder, smoked paprika, and oregano provides warmth and depth to the dish.

→ Are there vegetarian alternatives?

Substitute chicken broth with vegetable broth and omit chicken, adding extra beans or vegetables instead.

→ How can I adjust the heat level?

Remove jalapeño seeds for milder spice or add cayenne pepper for extra heat.

→ What garnishes complement this dish?

Diced avocado, fresh cilantro, shredded cheese, lime wedges, and a dollop of sour cream all enhance the flavors and textures.