Chicken Tortilla Soup Crispy (Print Version)
A vibrant Mexican-inspired dish featuring tender chicken, tomatoes, spices, and crunchy tortilla strips.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - Salt and 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 - 1/2 teaspoon smoked paprika
17 - 1/2 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 a pinch of salt. Spread evenly on a baking sheet 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. Cook chicken 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. Add minced garlic and cook for 1 additional minute.
04 - Stir in ground cumin, chili powder, smoked paprika, and oregano. Cook for 30 seconds until fragrant.
05 - Add diced tomatoes, tomato paste, chicken broth, corn kernels, and rinsed black beans. Stir to blend flavors.
06 - Return chicken breasts to the pot. Bring to a gentle simmer, cover, and cook for 15 to 20 minutes until fully cooked.
07 - Remove chicken, shred using two forks, and return to the pot. Stir in lime juice and season with salt and pepper to taste.
08 - Ladle soup into bowls and garnish with crispy tortilla strips and preferred toppings.
# Expert Hints:
01 -
- The chicken shreds perfectly tender while those tortilla strips stay brilliantly crispy in every bite.
- It comes together faster than you'd expect for a soup that tastes like it simmered for hours.
- You can doctor it however you want—it's a canvas for whatever you have on hand or in the mood for.
02 -
- Don't skip rinsing the canned beans; that starchy liquid will muddy your beautiful broth and make the texture feel gummy.
- If your tortilla strips get soft before serving, keep them separate and crisp them up again in a dry pan for 30 seconds right before plating—they'll snap back to life.
03 -
- Make this soup a day ahead if you can; the flavors settle and deepen overnight, and you'll only have to crisp the tortilla strips fresh before serving.
- If the soup gets too thick as it sits, thin it with a splash of broth or water—there's no crime in adjusting the consistency to what feels right to you.