Save My neighbor knocked on my door one winter evening holding a container of this soup, still warm. She'd made too much, she said, but I think she just knew I'd had a long week. One spoonful and I was hooked on the smoky, bright flavors and those impossibly crunchy tortilla strips. I asked for the recipe the next morning, and it's been my go-to ever since whenever someone needs comfort in a bowl.
I made this for a small dinner party once, setting out bowls of avocado, cheese, lime wedges, and sour cream so everyone could build their own bowl. Watching my friends hover over the toppings bar, laughing and loading up their soup, reminded me why I love cooking for people. It wasn't fancy, but it felt generous and alive.
Ingredients
- Boneless, skinless chicken breasts: They poach right in the broth and shred beautifully, but rotisserie chicken works if you're short on time.
- Yellow onion: The base of nearly every good soup, it adds sweetness as it softens.
- Garlic: Two cloves give just enough bite without overpowering the other flavors.
- Red bell pepper: It adds color and a gentle sweetness that balances the heat.
- Corn: Frozen or canned both work, just make sure it's drained well so the soup doesn't get watery.
- Jalapeño: Seed it for mild warmth, leave the seeds in if you like a little kick.
- Lime: Fresh juice at the end brightens everything and makes the flavors pop.
- Fresh cilantro: Stir it in at the last minute so it stays vibrant and fragrant.
- Fire-roasted diced tomatoes: The smoky char is the secret to that deep, layered flavor.
- Low-sodium chicken broth: You control the salt this way, and it keeps the soup from tasting too heavy.
- Bay leaf: One leaf adds a subtle herbal note that rounds out the broth.
- Chili powder: The backbone of the spice blend, earthy and warm.
- Dried oregano: A little goes a long way and adds that classic Mexican herb note.
- Ground cumin: It brings an earthy warmth that ties everything together.
- Smoked paprika: This is what makes people ask what your secret ingredient is.
- Corn tortillas: Cut them into strips and bake until crispy for the perfect topping.
- Olive oil: Just enough to help the tortillas crisp up and to sauté the vegetables.
Instructions
- Crisp the tortilla strips:
- Preheat your oven to 180°C (350°F). Toss the tortilla strips with a tablespoon of olive oil, spread them on a baking sheet, and bake for 10 to 12 minutes, flipping halfway, until golden and crunchy.
- Sauté the vegetables:
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeño, cooking for 4 to 5 minutes until they soften and smell sweet.
- Bloom the garlic and spices:
- Stir in the garlic and cook for a minute until fragrant. Add the chili powder, oregano, cumin, smoked paprika, salt, and pepper, letting them toast for 30 seconds to wake up their flavors.
- Simmer the soup:
- Add the chicken breasts, fire-roasted tomatoes with their juice, corn, bay leaf, and broth. Bring it to a boil, then lower the heat and let it simmer uncovered for 20 minutes until the chicken is cooked through.
- Shred and finish:
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the lime juice and cilantro, taste, and adjust the seasoning as needed.
- Serve:
- Discard the bay leaf. Ladle the soup into bowls and top with tortilla strips, avocado, cheese, sour cream, or whatever else makes you happy.
Save One rainy afternoon, I made a double batch of this and froze half in individual containers. Weeks later, when I was too tired to think about dinner, I pulled one out and heated it up. It tasted just as good as the day I made it, and I felt like I'd given my future self a gift.
Making It Your Own
This soup is forgiving and loves to be tweaked. If you want it spicier, throw in a pinch of cayenne or leave the jalapeño seeds in. For a vegetarian version, swap the chicken for black beans and use vegetable broth. I've even added a handful of shredded zucchini once when I had some to use up, and it worked beautifully.
Storing and Reheating
The soup keeps in the fridge for up to four days and freezes well for up to three months. I always store the tortilla strips separately so they stay crispy. When reheating, do it gently on the stove and add a splash of broth if it's thickened up. The flavors deepen as it sits, so leftovers are never a letdown.
Topping Ideas
The toppings are where this soup really comes alive. I love setting out a spread so everyone can customize their bowl. Sliced avocado adds creaminess, shredded cheese melts into the hot broth, and a dollop of sour cream cools everything down.
- Fresh lime wedges for an extra squeeze of brightness
- Chopped cilantro for a fresh herbal note
- Pickled jalapeños if you want more heat and tang
Save This soup has become my answer to cold nights, busy weeks, and the desire to feed people something that feels like a hug. I hope it does the same for you.
Recipe FAQs
- → How do I make tortilla strips for soup?
Cut corn tortillas into thin strips, toss with olive oil, and bake at 180°C (350°F) for 10–12 minutes until golden and crisp, turning once halfway through.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, shred rotisserie chicken and add it during the last 5 minutes of simmering to heat through. This reduces cooking time significantly.
- → How can I make this soup vegetarian?
Replace chicken broth with vegetable broth, omit the chicken breasts, and add black beans or extra corn for protein. Adjust cooking time to 15 minutes.
- → What toppings work well with tortilla soup?
Sliced avocado, shredded cheese, sour cream, extra lime wedges, and fresh cilantro make excellent toppings. Add them just before serving.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. Keep tortilla strips separate to maintain their crunch.
- → Can I freeze chicken tortilla soup?
Yes, freeze the soup without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh toppings before serving.