Chicken Tortilla Soup

My neighbor Maria taught me this soup on a rainy afternoon when she noticed I was struggling to figure out what to do with half a rotisserie chicken. She pulled out her worn recipe card, smiled knowingly, and said the magic was in letting the spices bloom before anything else hits the pot. That thirty-second moment changed everything about how I approach building flavor. Now whenever I make chicken tortilla soup, I can practically hear her humming in my kitchen.

I made this for my book club once, and something unexpected happened: we all stopped talking mid-conversation to just eat. The spoons clinked against bowls, people asked for seconds, and suddenly this simple soup became the whole reason we gathered that evening. One friend actually asked if she could take the leftovers home in a container, which is the highest compliment I've ever received.

Ingredients

• Boneless, skinless chicken breasts (2 large, about 1 lb): They cook gently in the broth and shred into tender pieces that melt into each spoonful without falling apart.
• Pinto beans (1 can, drained and rinsed): These add earthiness and body without making the soup feel heavy, and rinsing them removes excess sodium.
• Yellow onion (1 medium, diced): The foundation of everything good, it softens into sweetness as it sautés and builds the flavor base.
• Garlic (3 cloves, minced): One minute in hot oil and your kitchen smells like home, and that aroma is half the magic.
• Red bell pepper (1 medium, diced): It adds subtle sweetness and a pop of color that makes the finished soup look as good as it tastes.
• Jalapeño (1 medium, seeded and finely chopped): The seeds are where the real heat lives, so removing them keeps things friendly but still flavorful.
• Frozen or fresh corn (1 cup): Frozen corn works just as well as fresh and actually releases its sweetness more readily into the broth.
• Crushed tomatoes (1 can, 28 oz): These create the soup's soul, providing acidity and depth that balances all the spices.
• Low-sodium chicken broth (4 cups): Using low-sodium gives you control over the final seasoning, which is essential when building layers of flavor.
• Tomato paste (2 tbsp): This concentrated umami bomb should be stirred in early to cook out its raw edge.
• Ground cumin (1½ tsp): The warm heart of this soup, toasted briefly to release its full earthy complexity.
• Dried oregano, Mexican preferred (1 tsp): Mexican oregano has a different profile than Mediterranean oregano and tastes less medicinal.
• Smoked paprika (1 tsp): This adds subtle smokiness without overpowering the other spices.
• Chili powder (½ tsp): A gentle warmth that rounds out the spice profile without making anyone reach for milk.
• Salt and black pepper (1 tsp salt, ½ tsp pepper): These seem basic but seasoning in layers rather than at the end makes all the difference.
• Corn tortillas cut into strips (6 tortillas): Corn tortillas are naturally gluten-free and fry up crispier than flour versions.
• Vegetable oil for frying (about ½ inch in the skillet): Don't skimp here, shallow frying won't give you that satisfying golden crunch.
• Fresh cilantro (½ cup, chopped): Add this just before serving or the heat will turn it dark and bitter.
• Cotija cheese (½ cup, crumbled): Its salty, slightly dry texture contrasts beautifully with the warm broth and fresh toppings.
• Limes (2, cut into wedges): A squeeze at the end brightens everything and ties all the flavors together.

Instructions

Sauté the foundation:

Heat oil in your pot over medium heat, then add onion, bell pepper, and jalapeño. You want these to soften and turn translucent, which takes about four to five minutes. Listen for a gentle sizzle and watch for the onions to turn from opaque to golden at the edges.

Build in the garlic:

Once your vegetables are softened, add the minced garlic and let it cook for just one minute until your entire kitchen smells incredible. Don't let it brown or it'll taste bitter.

Toast the spices:

This is the moment Maria talked about. Stir in all your dry spices and let them cook for thirty seconds in the hot oil until you can really smell them wake up. This is called blooming, and it transforms dusty spice powder into something vibrant.

Add the tomatoes and broth:

Pour in your crushed tomatoes, tomato paste, and chicken broth, stirring well to dissolve the paste. The mixture should smell bright and complex now.

Nestle in the chicken:

Place the chicken breasts right into the simmering liquid. They'll cook gently and stay incredibly tender.

Simmer covered:

Cover the pot and let everything cook for eighteen to twenty minutes until the chicken is completely cooked through. You'll know it's done when you cut into the thickest part and see no pink.

Shred and return:

Remove the chicken to a cutting board and shred it with two forks, pulling in opposite directions until you have tender strands. Return the shredded chicken to the pot.

Finish with beans and corn:

Add your drained beans and corn, then simmer uncovered for ten minutes to let all the flavors get to know each other. Taste and add more salt if needed.

Crisp the tortilla strips:

While the soup finishes, heat oil in a skillet to medium-high and fry tortilla strips in batches until they're golden and crispy, about one to two minutes per batch. Transfer them to paper towels and sprinkle with a tiny pinch of salt while they're still warm.

Serve and top:

Ladle the hot soup into bowls and let everyone build their own masterpiece with crispy tortillas, cilantro, cheese, avocado, and a generous squeeze of lime.

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My daughter came home from school and before she even put down her backpack, she asked if something was making that amazing smell. That moment, when food becomes aroma that pulls people into the kitchen before they even realize what they're hungry for, that's when you know you've made something worth making again.

Why the Spice Blend Works

This combination of cumin, oregano, smoked paprika, and chili powder isn't random. The cumin brings earthiness, the oregano adds herbal notes, the paprika gives subtle smokiness, and the chili powder rounds it all out with warmth. Together they taste distinctly Mexican without any single spice overpowering the others. When you bloom them in hot oil, each one releases its essential oils and they actually meld into something unified rather than just sitting on top of each other.

The Crispy Tortilla Strip Secret

Those golden strips aren't just a garnish, they're the textural anchor of the whole dish. The contrast between their crispness and the warm, brothy soup is what keeps your spoon going back. Make sure your oil is genuinely hot enough that the strips start sizzling immediately when they hit the pan. If they absorb oil instead of frying, your oil isn't hot enough yet, and you'll end up with soggy strips that disappear into sadness.

Customization and Make-Ahead Tips

This soup tastes even better the next day because the flavors have had time to get comfortable with each other. Make it ahead and store it in the refrigerator for up to four days, then reheat gently before serving. The only thing you should do fresh is fry the tortilla strips and add the toppings, so everything stays crispy and bright.

• Black beans work just as well as pinto beans if that's what you have on hand.
• Add an extra diced jalapeño or a pinch of cayenne if your crowd likes things spicier than Maria's original version.
• If you're avoiding dairy, skip the cotija and sour cream but definitely still use that lime squeeze to brighten everything up.

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Chicken tortilla soup is the kind of dish that brings people together without any fuss or pretension. Make it when you want to feel like you're taking care of someone, starting with yourself.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken is an excellent time-saving option. Simply shred about 3 cups of cooked chicken and add it during step 6 along with the beans and corn. This reduces cooking time significantly.

→ How can I make this soup spicier?

To increase the heat, leave the seeds in the jalapeño, add an extra jalapeño, or incorporate a pinch of cayenne pepper with the other spices. You can also serve with sliced fresh jalapeños or hot sauce on the side.

→ What can I substitute for pinto beans?

Black beans work perfectly as a substitute for pinto beans. You can also use a combination of both for added texture and flavor variety. Just ensure they're drained and rinsed before adding to the soup.

→ Can I bake the tortilla strips instead of frying them?

Absolutely. Brush tortilla strips lightly with oil, arrange on a baking sheet, and bake at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and crispy. This is a healthier alternative to frying.

→ How long does this soup keep in the refrigerator?

The soup will keep well in an airtight container in the refrigerator for up to 4 days. Store the crispy tortilla strips separately to maintain their crunch. Reheat the soup gently on the stovetop, adding a splash of broth if needed.

→ Is this soup freezer-friendly?

Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop. Prepare fresh tortilla strips and toppings when serving.