Chicken Tortilla Soup

My neighbor Maria taught me this soup on a gray afternoon when I showed up at her door with a cold, and she wouldn't hear a word about me leaving without a bowl in my hands. The way those spices hit the hot oil, filling her kitchen with warmth that seemed to chase away everything uncomfortable, made me understand why this dish has been passed down through so many Mexican families. It's not fancy or complicated, but it tastes like someone who genuinely cares is looking after you.

I made this for my partner one October evening after we'd spent the day wandering a farmers market, and watching them close their eyes after that first spoonful told me everything I needed to know. The lime squeeze was their idea, and now I can't imagine making it without that final bright note pulling all the warmth together.

Ingredients

• Chicken breasts: Use boneless, skinless for simplicity, though bone-in thighs will give you richer flavor if you have the patience to shred them.
• Pinto beans: Canned saves time and works beautifully here, but dried beans soaked overnight bring a slightly earthier taste.
• Yellow onion: Dicing it finely helps it dissolve into the base, creating natural sweetness as it softens.
• Garlic: Fresh minced garlic matters more here than in many dishes because it perfumes the whole pot.
• Red bell pepper: The color matters as much as the flavor, so don't skip it or swap it out.
• Jalapeño: Remove the seeds if you prefer gentleness, but those white ribs hold a surprising amount of heat.
• Corn kernels: Frozen corn works just as well as fresh and honestly has better consistency in soup.
• Crushed tomatoes: The canned kind is actually ideal here because they're already broken down and ready to blend.
• Chicken broth: Low-sodium gives you control over seasoning instead of fighting saltiness from the start.
• Tomato paste: This concentrated umami deepens the soup's personality in a way that feels essential, not optional.
• Cumin: Ground cumin blooms beautifully when it hits hot oil, releasing its warmth into everything around it.
• Mexican oregano: It tastes slightly different from Mediterranean oregano, earthier and less sharp, so seek it out if you can.
• Smoked paprika: Adds a gentle smokiness that ties the whole dish together without overpowering.
• Chili powder: A subtle kick that builds rather than shouts, letting the other flavors remain the focus.
• Corn tortillas: Cut into strips and fried until crisp, they're the texture that keeps people coming back for spoonful after spoonful.
• Cotija cheese: Salty and crumbly, it doesn't melt but instead adds pockets of brightness throughout each bowl.
• Fresh cilantro: Scatter it generously because it's the final green note that makes everything feel alive.
• Lime wedges: Squeeze them just before eating so that acidity cuts through the richness at the last possible moment.

Instructions

Start with aromatic vegetables:

Heat the oil in your pot until it shimmers slightly, then add the onion, bell pepper, and jalapeño. Let them soften for several minutes, stirring occasionally, until the edges start to turn golden and the kitchen smells incredible. When you add the garlic, keep the heat steady so it becomes fragrant without burning.

Bloom the spices:

Add cumin, oregano, paprika, chili powder, salt, and pepper all at once, stirring constantly for just 30 seconds. That brief moment of heat unlocks the essential oils in each spice, making them far more alive than if you'd skipped this step.

Build the soup base:

Pour in the crushed tomatoes, tomato paste, and chicken broth, stirring until everything combines smoothly. Nestle the raw chicken breasts right into the liquid, letting them sink below the surface where they'll cook gently and evenly.

Simmer the chicken:

Reduce heat to medium-low, cover the pot, and let it bubble quietly for 18 to 20 minutes until the chicken is completely cooked through. You'll know it's ready when a fork pierces the thickest part without any resistance.

Shred and return:

Remove the chicken to a cutting board and use two forks to pull it apart into tender, bite-sized pieces. Stir the shredded chicken back into the pot, releasing all those little flavorful bits clinging to your forks.

Add beans and corn:

Stir in the drained pinto beans and corn, then let everything simmer together uncovered for about 10 minutes. This final stage lets the flavors marry and deepen while you taste and adjust the seasoning to your preference.

Fry the tortilla strips:

While the soup finishes, heat a thin layer of oil in a skillet over medium-high heat until a single strip of tortilla sizzles immediately when dropped in. Fry the strips in small batches, turning once, until they're golden and crisp, then drain them on paper towels and season lightly with salt.

Assemble and serve:

Ladle the hot soup into bowls and let each person build their own perfect version with crispy tortilla strips, cilantro, cotija cheese, avocado slices, and a generous squeeze of lime. The sour cream is optional, but swirling a spoonful on top adds a cool counterpoint to the warmth.

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There's a particular magic in watching someone taste this for the first time and immediately reach for the lime wedge, understanding instinctively that it needs that final brightness. That moment when someone slows down mid-conversation because they're actually present with what they're eating, that's when you know you've made something worth making.

Building Your Perfect Bowl

This soup gives you the freedom to customize it completely, which is actually part of its charm. Some people pile on toppings until their bowl looks almost architectural, while others prefer to taste the broth first and add just a whisper of garnish. I've learned that the best bowl is the one that makes you happy, not the one that looks most impressive, so encourage people to build what calls to them.

Cooking This for a Crowd

The beautiful thing about tortilla soup is that it scales up without any fussiness, and you can actually make it hours ahead and simply reheat it gently before serving. I once made a giant batch for a dinner party and fried all the tortilla strips ahead of time, storing them in an airtight container, which meant I could focus on my guests instead of standing over a skillet. Everything tastes even better the next day as flavors deepen, so consider making it the day before if your schedule allows.

Shortcuts and Substitutions That Actually Work

Life happens, and sometimes you need to take corners, which this dish handles gracefully. Rotisserie chicken from the store eliminates the cooking step entirely and adds a subtle smokiness that's honestly lovely, or black beans work perfectly if pinto isn't what you have on hand. If fresh cilantro isn't available, parsley works in a pinch, and frozen corn actually performs better than fresh because it's frozen at peak ripeness and won't fall apart in the hot broth.

• Homemade tortilla strips beat store-bought fried ones every single time, but in a genuine pinch, crushed tortilla chips add that texture and won't make you feel guilty.
• A splash of hot sauce stirred in after cooking lets people choose their own heat level instead of guessing how spicy to make it initially.
• If you don't have smoked paprika, regular paprika mixed with a tiny pinch of liquid smoke gets you 90 percent of the way there.

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This soup sits at that perfect intersection of simple enough to make on a random Tuesday and impressive enough to serve to people you want to impress, which is exactly why it keeps appearing on my table. Make it, taste it, adjust it to your preference, and then make it again because you'll find something new to appreciate each time.

Recipe FAQs

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

Yes, rotisserie chicken is an excellent time-saving option. Simply shred the chicken and add it during step 6 along with the beans and corn, skipping the simmering time needed for raw chicken.

→ How can I make this soup spicier?

For extra heat, leave the seeds in the jalapeño, add a pinch of cayenne pepper with the other spices, or include diced serrano peppers. You can also top individual servings with hot sauce to taste.

→ What can I substitute for pinto beans?

Black beans work perfectly as a substitute and are commonly used in Mexican soups. They provide similar texture and protein while maintaining the authentic flavor profile of the dish.

→ How do I store and reheat leftover soup?

Store the soup separately from tortilla strips in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat. Keep tortilla strips in a sealed container at room temperature to maintain crispness.

→ Is this soup freezer-friendly?

Yes, the soup base freezes well for up to 3 months. Freeze without the toppings and tortilla strips. Thaw overnight in the refrigerator and reheat gently, then prepare fresh toppings when serving.

→ What wine pairs well with chicken tortilla soup?

A zesty Sauvignon Blanc complements the bright lime and cilantro flavors beautifully. Alternatively, a light Mexican lager or a crisp Albariño also pair excellently with this dish.