Best Chicken Tortilla Soup (Print view)

Flavorful Mexican soup with tender chicken, fire-roasted tomatoes, corn, lime, and crispy tortilla strips.

# Ingredient List:

→ Poultry

01 - 2 boneless, skinless chicken breasts (14 oz)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained
06 - 1 jalapeño, seeded and finely chopped
07 - 1 lime, juiced
08 - 1/4 cup fresh cilantro, chopped

→ Canned Goods

09 - 1 can (14 oz) fire-roasted diced tomatoes
10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 bay leaf
12 - 1 1/2 teaspoons chili powder
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper to taste

→ Tortilla Strips

17 - 4 corn tortillas, cut into thin strips
18 - 2 tablespoons olive oil divided

# How-To Steps:

01 - Preheat oven to 350°F. Toss tortilla strips with 1 tablespoon olive oil and spread on a baking sheet. Bake for 10-12 minutes, turning once, until golden and crisp. Set aside.
02 - In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chili powder, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds to bloom the spices.
05 - Add chicken breasts, fire-roasted tomatoes with juice, corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
06 - Remove chicken breasts and shred them using two forks. Return shredded chicken to the pot.
07 - Add lime juice and chopped fresh cilantro. Taste and adjust seasoning as needed. Remove and discard bay leaf.
08 - Ladle soup into bowls and top with crispy tortilla strips. Garnish with fresh cilantro and desired optional toppings.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes without making your kitchen smell like a restaurant experiment gone wrong.
  • The lime juice hits right at the end and makes the whole pot taste like someone actually cares, even though you barely tried.
  • Tortilla strips get crispy enough to satisfy that crunch craving while the broth stays silky and warm.
02 -
  • The chicken will overcook if you simmer it longer than 20 minutes, so set a timer and don't wander off thinking more time equals better—it just equals dry, sad chicken.
  • Toast your tortilla strips separately instead of adding them raw to the soup because they get soggy in seconds, and that's a texture tragedy you want to avoid.
  • Lime juice is the secret that ties everything together at the end, so don't skip it or reduce it thinking you're being healthy—this is where the magic actually happens.
03 -
  • Don't skip the separate baking of tortilla strips—crispy is non-negotiable, and it takes less time than you think.
  • Taste constantly as you go and adjust salt near the very end because broth saltiness varies, and you need to catch it before serving.
  • Keep extra lime wedges nearby because someone will always want more brightness, and it's the easiest way to make each bowl feel personalized.
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