Chicken Tortilla Soup (Printable)

Traditional Mexican soup with tender chicken, beans, and spices, finished with crispy tortillas and fresh toppings.

# What You'll Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 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 vegetables soften. 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 spice oils.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle chicken breasts into the soup liquid.
04 - Bring soup to a simmer. Cover and cook for 18 to 20 minutes until chicken is cooked through and tender.
05 - Remove chicken breasts from pot and shred using two forks until tender. Return shredded chicken to the soup.
06 - Add pinto beans and corn to the pot. Simmer uncovered for 10 minutes, allowing flavors to meld together. Taste and adjust seasoning as needed.
07 - While soup simmers, heat ½ inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1 to 2 minutes per batch. 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 juice. Add sour cream if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving you plenty of time to handle other things while it simmers away peacefully.
  • Those crispy tortilla strips add a satisfying crunch that makes every spoonful feel like a small celebration, not just dinner.
  • The flavors balance perfectly without any single ingredient trying to steal the show, letting each element shine at its own pace.
02 -
  • Don't skip blooming the spices because those 30 seconds transform them from flat tastes into the foundation that makes this soup sing.
  • Taste the broth before serving and be brave about adjusting salt and pepper, because every brand of broth is slightly different and your palate is the final judge.
03 -
  • Fry your tortilla strips just before serving so they stay crispy and don't soften into the soup, which completely changes the texture experience.
  • Always squeeze lime over your own bowl just before eating instead of adding it to the whole pot, because the acidity matters most in that final moment before the spoon reaches your mouth.
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