Chicken Tortilla Soup (Print view)

Mexican chicken soup with beans, spices, crispy tortilla strips, cotija cheese, cilantro, and lime.

# Ingredient List:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 can (15 ounces) pinto beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and finely chopped
07 - 1 cup frozen or fresh corn kernels

→ Soup Base

08 - 1 can (28 ounces) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 1½ teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - ½ teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - ½ cup fresh cilantro, chopped
20 - ½ cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# How-To Steps:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to release the aromatic oils from the spices.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle chicken breasts into the soup.
04 - Bring to a simmer. Cover and cook for 18 to 20 minutes until chicken is fully cooked through.
05 - Remove chicken breasts and shred using two forks. Return shredded chicken to the pot.
06 - Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1 to 2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, fresh cilantro, crumbled cotija cheese, avocado slices, and a squeeze of lime. Add sour cream if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinner doesn't have to mean takeout.
  • The crispy tortilla strips give you that satisfying crunch that makes you keep going back for one more spoonful.
  • Everyone customizes their own bowl at the table, so no one complains about what's in it.
02 -
  • Don't skip the thirty-second spice bloom, it's not just a suggestion and it's the difference between flat soup and layered, complex soup.
  • If you use store-bought rotisserie chicken to save time, add it in step six with the beans and corn instead of cooking it in the broth, which will make it dry.
03 -
  • Taste as you go and remember that salt should be added in layers throughout cooking rather than all at once at the end, so you can actually taste it building.
  • If your soup tastes a little flat even after you've seasoned it, squeeze lime juice into it first, which often wakes everything up instantly.
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