Save The first time I made chicken tortilla soup was during a rainy Tuesday when nothing sounded better than something warming and zesty. My apartment smelled incredible while it simmered. The combination of smoky spices and fresh lime hit exactly right. Now it is my go-to whenever I need soup that feels like a hug.
Last winter I made a triple batch for friends recovering from the flu. They kept texting me asking for the recipe. Something about the combination of broth and spices just makes people feel better. Now I always keep the ingredients stocked for emergency soup situations.
Ingredients
- Chicken breasts: Boneless and skinless makes for easy shredding later and keeps the broth clean
- Pinto beans: These add creaminess and substance making the soup filling enough to be a standalone meal
- Onion garlic bell pepper and jalapeño: This vegetable base builds layers of flavor that develop as the soup simmers
- Frozen corn: Adds natural sweetness and pops of texture that contrast beautifully with the rich broth
- Crushed tomatoes and tomato paste: These create a deeply flavorful base with body and a gorgeous red color
- Chicken broth: Use low sodium so you can control the seasoning and adjust to your taste
- Cumin oregano smoked paprika chili powder salt and pepper: These spices give the soup its signature Mexican profile with smoky earthy notes
- Corn tortillas: Cutting and frying them creates the essential crispy topping that makes this soup so special
- Cilantro cotija cheese lime and avocado: Fresh toppings brighten the warm soup and add restaurant style presentation
Instructions
- Sauté the aromatics:
- Heat vegetable oil in your large soup pot over medium heat then add diced onion bell pepper and jalapeño cooking until softened and fragrant about five minutes. Add minced garlic and stir constantly for one minute so it does not burn.
- Bloom the spices:
- Add all the spices to the vegetables and stir constantly for thirty seconds. This releases their essential oils and intensifies their flavor throughout the entire soup.
- Build the soup base:
- Pour in crushed tomatoes tomato paste and chicken broth stirring to combine everything. Nestle the whole chicken breasts directly into the liquid so they poach gently as the soup simmers.
- Cook the chicken:
- Bring the soup to a gentle bubble then cover and let it simmer for about twenty minutes. The chicken should be completely cooked through and tender enough to shred easily.
- Shred and return:
- Remove the chicken breasts with tongs and use two forks to pull them apart into bite sized pieces. Return all the shredded meat back to the pot so every bowl gets plenty of chicken.
- Add beans and corn:
- Stir in the drained pinto beans and corn kernels then let the soup simmer uncovered for ten more minutes. This lets all the flavors meld together and the broth thickens slightly.
- Make tortilla strips:
- While the soup finishes heat about half an inch of oil in a skillet over medium high heat. Fry the tortilla strips in batches until golden and crisp then drain on paper towels and sprinkle with salt.
- Assemble and serve:
- Ladle hot soup into bowls and top generously with crispy tortilla strips fresh cilantro crumbled cotija cheese avocado slices and a squeeze of fresh lime. Add sour cream if you like extra richness.
Save This soup became a regular at my monthly dinner parties after one guest asked if I would teach them how to make it. Now we all make variations but still text each other photos of our bowls. Some recipes just bring people together like that.
Making It Your Own
I have discovered that using rotisserie chicken works beautifully when you are short on time. Just shred it and add it during the last ten minutes of simmering. The soup still develops incredible depth and no one will know you took a shortcut.
Heat Level Adjustments
The spice level in this recipe hits a mild to medium note that works for most people. Leave some seeds in the jalapeño or add a pinch of cayenne if you want more fire. A dollop of sour cream at the table helps tame the heat for sensitive palates.
Perfect Pairings
A cold Mexican lager cuts through the richness perfectly. For wine lovers try a zesty Sauvignon Blanc with plenty of acid. Cornbread or warm tortillas on the side never hurt either.
- Set up a toppings bar and let everyone customize their own bowls
- Double the recipe and freeze half for an effortless future dinner
- Use leftover tortilla strips as a crunchy snack on their own
Save There is something so satisfying about a soup that balances comfort and freshness in every spoonful. I hope this recipe finds its way into your regular rotation too.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors continue to develop. Store cooled soup in an airtight container for up to 4 days. Add tortilla strips and fresh garnishes just before serving to maintain their texture.
- → How can I make it vegetarian?
Replace chicken broth with vegetable broth and substitute shredded chicken with extra pinto beans, black beans, or plant-based chicken alternatives. The soup will still be hearty and full of protein.
- → Can I freeze this soup?
Freeze the soup base without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Prepare fresh tortilla strips and garnishes when serving for the best texture and flavor.
- → What's the best way to shred chicken?
Let the chicken breasts cool slightly after cooking, then use two forks to pull the meat apart into shreds. Alternatively, place cooled chicken in a stand mixer with the paddle attachment and mix on low for perfectly shredded meat in seconds.
- → How do I make the tortilla strips healthier?
Instead of frying, brush tortilla strips lightly with oil and bake at 400°F (200°C) for 10-12 minutes until golden and crispy. They'll still provide satisfying crunch with less oil.
- → What other toppings work well?
Sliced radishes, pickled red onions, diced avocado, crushed tortilla chips, or a dollop of Greek yogurt all complement this soup beautifully. Get creative with your favorite Mexican-inspired garnishes.