Save to Pinterest This vibrant soup combines tender shredded chicken with black beans, corn, and a zesty tomato broth infused with warm spices like cumin, chili powder, and smoked paprika. The dish is finished with homemade crispy tortilla strips that add a delightful crunch. Fresh lime juice and cilantro brighten the flavors, creating a comforting yet lively bowl perfect for easy weeknight meals or casual gatherings. Versatile and straightforward, it can be adapted to gluten-free and vegetarian diets by adjusting some ingredients.
The first time I made chicken tortilla soup was during a rainy weekend when I needed something that felt like a warm hug. I had some leftover rotisserie chicken and a stack of tortillas starting to stale, and what started as a clean-out-the-fridge experiment ended up being one of those recipes that gets requested repeatedly. The aroma of cumin and chili powder filling the kitchen is something that pulls everyone to the stove.
I once served this at a casual dinner party and watched my friend reach for a third bowl. The way the homemade tortilla strips keep their crunch even after floating in the broth became something of a legend among my friends. Now whenever rain is in the forecast, my phone starts blowing up with requests for soup night.
Ingredients
- Vegetable oil: Creates the aromatic base for sautéing and crisps the tortilla strips beautifully
- Yellow onion: Sweet foundation that builds depth as it softens in the pot
- Garlic cloves: Minced fresh brings an aromatic punch that powder cannot match
- Jalapeño: Fresh heat and bright flavor that wakes up every spoonful
- Ground cumin: Earthy warmth that defines the soup is character
- Chili powder: Essential backbone of flavor without overwhelming heat
- Smoked paprika: Subtle smokiness that hints at slow roasted flavor
- Dried oregano: Herbal note that balances the rich spices
- Canned diced tomatoes: Provides body and natural sweetness to the broth
- Chicken broth: The soul of the soup choose a good quality one you would drink on its own
- Cooked chicken breasts: Shredded tender meat makes every bite satisfying
- Black beans: Creamy texture and protein that make the soup hearty
- Corn kernels: Natural sweetness that pops against the spices
- Salt and pepper: Essential seasoning that pulls everything together
- Fresh lime juice: Bright acid that cuts through the richness and lifts all flavors
- Fresh cilantro: Finishing herb that adds freshness and color
- Corn tortillas: Transformed into crispy strips that are nonnegotiable
Instructions
- Crisp the tortilla strips:
- Preheat your oven to 200°C and slice the tortillas into thin strips. Toss them with oil and salt then spread in a single layer on a baking sheet. Bake for 8 to 10 minutes flipping halfway until golden and completely crisp.
- Build the aromatic base:
- Heat oil in a large pot over medium heat and add the diced onion. Sauté for 4 to 5 minutes until soft then stir in garlic and jalapeño for just 1 minute until fragrant.
- Toast the spices:
- Add cumin chili powder smoked paprika and oregano to the pot. Cook for 30 seconds constantly stirring to wake up their flavors.
- Create the broth:
- Pour in the diced tomatoes with their juices and the chicken broth. Bring everything to a gentle simmer.
- Add the hearty ingredients:
- Stir in shredded chicken black beans corn salt and pepper. Let the soup simmer gently for 15 minutes so all the flavors get to know each other.
- Finish with brightness:
- Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.
- Serve it up:
- Ladle the hot soup into bowls and top generously with crispy tortilla strips and whatever other toppings sound good.
Save to Pinterest Something magical happens when that first crunchy tortilla strip hits the hot broth and everyone at the table leans in at the same time. This soup turned into my go to comfort food after a friend brought me a batch when I was sick and I swear it cured me faster than any medicine.
Making It Your Own
I have learned that the toppings are where this soup really shines. Keep avocado sour cream extra cilantro and lime wedges on the table so everyone can build their perfect bowl.
Prep Ahead Strategy
The soup base actually tastes better the next day so do not hesitate to make it in advance. Store it separately from the tortilla strips and reheat gently on the stove.
The Perfect Texture Balance
What makes this soup special is the contrast between the silky broth tender chicken and those impossibly crisp tortilla strips. Getting that balance right is the key to restaurant quality results at home.
- Cut your tortilla strips uniformly so they crisp at the same rate
- Let the strips cool completely on the baking sheet before serving
- Always add tortilla strips right at the table never in the pot
Save to Pinterest Every bowl tells a story of warmth comfort and the simple pleasure of food made with care. Enjoy those crispy tortilla strips.
Recipe FAQs
- → How do I make the tortilla strips crispy?
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Cut tortillas into thin strips, toss with oil and salt, then bake at 200°C (400°F) for 8–10 minutes until golden and crisp, flipping halfway through.
- → Can I prepare this soup gluten-free?
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Yes, use certified gluten-free corn tortillas for the strips and ensure the broth is gluten-free to keep the dish safe for gluten-sensitive diets.
- → What spices enhance the flavor of this soup?
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A blend of ground cumin, chili powder, smoked paprika, and dried oregano adds warm, smoky, and earthy notes to the broth.
- → Is it possible to make a vegetarian version?
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Absolutely; substitute chicken broth with vegetable broth and omit the chicken, adding extra beans or roasted vegetables for substance.
- → What toppings complement this dish best?
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Diced avocado, sour cream or Greek yogurt, grated cheese, fresh cilantro, and lime wedges all enhance the flavors and textures.
