Chicken Tortilla Soup Crispy (Print Version)

Hearty Mexican-style soup with shredded chicken, black beans, corn, and crispy tortilla strips for added crunch.

# What You Need:

→ For the Soup

01 - 2 tablespoons vegetable oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 jalapeño, seeded and finely chopped
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - 1 (14 oz) can diced tomatoes
10 - 4 cups chicken broth
11 - 2 cooked boneless, skinless chicken breasts, shredded (about 12 oz)
12 - 1 (14 oz) can black beans, rinsed and drained
13 - 1 cup corn kernels (fresh, frozen, or canned and drained)
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon freshly ground black pepper
16 - Juice of 1 lime
17 - 2 tablespoons chopped fresh cilantro

→ For the Crispy Tortilla Strips

18 - 4 small corn tortillas (or flour tortillas)
19 - 2 tablespoons vegetable oil
20 - 1/4 teaspoon salt

→ Optional Toppings

21 - Diced avocado
22 - Sour cream or Greek yogurt
23 - Grated cheddar or Monterey Jack cheese
24 - Additional cilantro
25 - Lime wedges

# How-To Steps:

01 - Preheat oven to 400°F. Cut tortillas into thin strips. Toss with 2 tablespoons oil and 1/4 teaspoon salt. Spread on a baking sheet in a single layer and bake for 8-10 minutes, flipping halfway, until golden and crisp. Set aside to cool.
02 - In a large pot, heat 2 tablespoons oil over medium heat. Add onion and sauté for 4-5 minutes until soft. Add garlic and jalapeño; cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, and oregano; cook for 30 seconds to release their aromatic oils.
04 - Add diced tomatoes with juices and chicken broth. Bring to a simmer, stirring occasionally.
05 - Add shredded chicken, black beans, corn, salt, and pepper. Simmer gently for 15 minutes to allow flavors to meld together.
06 - Stir in lime juice and fresh cilantro. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls. Top with crispy tortilla strips and desired toppings such as avocado, cheese, or sour cream.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The crispy tortilla strips add this incredible texture contrast that makes every spoonful exciting
  • You can customize the heat level and toppings to make everyone happy
02 -
  • The tortilla strips must be completely crisp or they will turn soggy within minutes in the hot soup
  • Let the soup simmer gently rather than boil aggressively to keep the chicken tender
  • Add the lime juice at the very end because cooking it makes the flavor fade
03 -
  • Use rotisserie chicken for the fastest path to dinner or cook chicken breasts specifically for this recipe
  • For maximum flavor development let the soup cool and refrigerate overnight before reheating

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