Chicken Tortilla Soup

My neighbor Maria taught me this soup on a chilly afternoon when I showed up at her door asking what smelled so incredible. She laughed and said it was just something her abuela made whenever anyone needed comfort, and within an hour, I understood why. The way the spices bloom together and the broth turns this gorgeous rust-gold color felt like magic, but it's really just patience and good ingredients working in harmony. Now whenever I make it, I'm transported back to her kitchen, steam fogging up the windows, and her hands moving with the kind of ease that only comes from deep familiarity.

I made this for my book club on a rainy evening, and what started as just appetizers turned into everyone abandoning the books entirely to talk about how the lime brings everything into focus. Someone asked for seconds before I'd even finished ladling out the first round, and that's when I knew I'd nailed something worth repeating.

Ingredients

• Chicken breasts: Two large boneless skinless ones give you enough protein without the fuss, though rotisserie chicken works beautifully if you're short on time.
• Pinto beans: They add creaminess and earthiness that balances the brightness of the tomatoes and spices.
• Yellow onion, red bell pepper, and jalapeño: This trio is your flavor foundation, and the slight sweetness from the bell pepper mellows out the heat from the jalapeño.
• Garlic: Three cloves minced fine means it distributes evenly and becomes part of the broth rather than sitting in chunks.
• Corn kernels: Frozen works just as well as fresh and adds a subtle sweetness that makes people wonder what your secret ingredient is.
• Crushed tomatoes and tomato paste: Together they create depth and a subtle acidity that keeps the soup from tasting flat.
• Chicken broth: Low-sodium is key so you can control the salt and taste your spices clearly.
• Cumin, oregano, smoked paprika, and chili powder: These are the soul of the soup, and blooming them in hot oil for just 30 seconds releases their essential oils and makes everything taste more intentional.
• Corn tortillas and vegetable oil: Frying the tortilla strips yourself gives you that satisfying crispness that store-bought versions can't match.
• Cotija cheese, cilantro, and lime: These toppings are where the magic happens, adding brightness and texture that make each spoonful different from the last.

Instructions

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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Build your flavor base:

Heat oil in a large pot and sauté onion, bell pepper, and jalapeño until they soften and start to turn golden at the edges, about 4 to 5 minutes. Add minced garlic and let it perfume the oil for just a minute so it doesn't burn.

Bloom the spices:

Stir in cumin, oregano, smoked paprika, chili powder, salt, and pepper, letting them toast for 30 seconds so their flavors wake up and spread throughout the oil.

Add the liquid and chicken:

Pour in crushed tomatoes, tomato paste, and chicken broth, stirring until everything is combined and smooth. Nestle the chicken breasts into the pot so they're mostly submerged.

Simmer the chicken gently:

Bring everything to a simmer, cover, and let it cook for 18 to 20 minutes until the chicken is cooked through and you can easily pierce it with a fork. The steam that builds under the lid will keep the chicken moist.

Shred and return:

Remove the cooked chicken to a cutting board and shred it into bite-sized pieces using two forks, then return it to the pot where it will soak up all the beautiful broth.

Add the beans and corn:

Stir in drained pinto beans and corn kernels, then simmer uncovered for 10 minutes so the flavors meld and deepen. Taste and adjust salt or spices if needed.

Prepare the tortilla strips:

While the soup finishes, heat oil in a skillet to about half an inch deep and fry tortilla strips in batches until they're golden and crispy, about 1 to 2 minutes per batch. Drain them on paper towels and sprinkle lightly with salt so they stay crispy and flavorful.

Serve with all the toppings:

Ladle soup into bowls and let everyone build their own masterpiece with crispy tortilla strips, fresh cilantro, crumbled cotija, sliced avocado, a squeeze of lime, and sour cream if they want it.

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There's a moment when everything comes together in the pot where the broth shifts from just tasting good to tasting necessary, and that's when I know I've made something worth sharing. This soup has a way of bringing people around a table and keeping them there longer than they planned.

Why Fresh Toppings Matter More Than You Think

The toppings aren't an afterthought here, they're the whole point. Fresh cilantro brings a brightness that cuts through the richness, while the lime adds acidity that makes your palate sing. The crispy tortilla strips provide texture and something to bite into, and the cotija cheese is tangy and crumbly in a way that just works. If you skip the lime or use tired cilantro, you'll have a decent soup, but these ingredients elevate it into something memorable.

Timing and Make-Ahead Options

The actual hands-on time is closer to 15 minutes if you're efficient with your knife work, and the simmering does all the heavy lifting while you prep other things. You can make the soup up to step 6 a full day ahead and just reheat it gently before serving, adding the crispy tortilla strips and fresh toppings right before anyone takes a spoonful. If rotisserie chicken is calling your name, grab one and add it in step 6 instead, cutting your active cooking time down even more.

Playing with Heat and Flavor Balance

This soup has a gentle warmth that builds gradually, and you control how spicy it becomes by what you do with the jalapeño. Leave the seeds in if you want real heat, or seed it completely for something more approachable. A pinch of cayenne at the end gives you more control than I get from the jalapeño alone, and black beans swap in for pinto beans without any regret if that's what's in your pantry.

• Taste as you go and remember that lime and salt both amp up existing flavors rather than adding their own.
• If you go too spicy, a dollop of sour cream mellows things out instantly.
• The soup tastes even better the next day when all the spices have had time to know each other better.

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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Save

This is the kind of soup that makes you feel like a better cook, even though it asks so little of you. Make it once and you'll want to make it again.

Recipe FAQ

→ Can I make this soup ahead of time?

Absolutely. The flavors actually deepen and improve after a day in the refrigerator. Store the soup and toppings separately, and reheat gently on the stove. Add fresh tortilla strips just before serving to maintain their crisp texture.

→ What can I use instead of cotija cheese?

Feta cheese makes an excellent substitute with its similar crumbly texture and salty profile. For a dairy-free option, try nutritional yeast or simply omit the cheese and add extra avocado for creaminess.

→ How can I reduce the cooking time?

Use a store-bought rotisserie chicken and skip the initial poaching step. Simply shred the meat and add it during the last 10 minutes of simmering to heat through. This cuts the total time down to about 35 minutes.

→ Is this soup freezer-friendly?

The soup base freezes beautifully for up to 3 months. Freeze it without the tortilla strips or toppings. When ready to serve, thaw overnight in the refrigerator, reheat on the stovetop, and add fresh garnishes.

→ Can I make this in a slow cooker?

Certainly. Sauté the vegetables and spices first, then transfer everything except the toppings to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken, stir in the beans and corn, and serve with your favorite toppings.

→ What's the best way to reheat leftovers?

Reheat gently in a saucepan over medium-low heat, adding a splash of broth if the soup has thickened. Avoid boiling, which can make the chicken tough. The tortilla strips are best made fresh, but you can crisp leftover ones in a 350°F oven for 5 minutes.