Chicken Tortilla Soup

The smell of cumin hitting hot oil always pulls me back to a tiny rental apartment where I first attempted this soup on a rainy Tuesday. I had no idea what I was doing, just craving something warm and wondered if tortilla strips could really make that much difference. By the time my roommate walked in from work, the whole kitchen smelled like a Mexican cantina, and she immediately demanded a bowl.

Last winter my neighbor textged at 7 PM saying she'd had the worst day and could smell something miraculous through our shared wall. I sent her home with a Tupperware container and the text I got at midnight just said lifesaver. Now she drops hints whenever she spots jalapeños in my grocery bags.

Ingredients

• Chicken breasts: Boneless and skinless gives you clean shredding without fighting gristle or cartilage
• Pinto beans: They hold their shape better than black beans in hot broth and have this creamy interior that thickens the soup naturally
• Onion, bell pepper, and jalapeño: This trio builds the foundation, so take the time to dice everything evenly
• Garlic: Minced fresh burns fast, so add it only after your vegetables have softened
• Crushed tomatoes: Use the fire-roasted kind if you can find them for that slightly charred depth
• Chicken broth: Low-sodium lets you control the salt level since the toppings add plenty of their own
• Tomato paste: Concentrated tomato flavor that bridges the gap between broth and stew
• Ground cumin: The backbone spice that tells everyone this is Mexican-inspired
• Dried oregano: Mexican oregano has this citrusy, earthy quality that Mediterranean just cannot replicate
• Smoked paprika: Provides that subtle smoky undertone without needing actual fire-roasting
• Chili powder: Mild warmth that builds background heat without overwhelming the palate
• Corn tortillas: Yellow or white both work, but cut them when they are stale-fresh for extra crispiness
• Fresh cilantro: Add it right before serving so that bright herbal punch stays vibrant
• Cotija cheese: Salty and crumbly like fable but with a distinct funk that cuts through rich broth

Instructions

Build your flavor foundation:

Heat oil in a large pot over medium heat, then cook onion, bell pepper, and jalapeño for 4-5 minutes until softened. Add garlic for just 1 minute until fragrant, watching closely so it does not brown.

Wake up the spices:

Stir in cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds, stirring constantly, until the spices become intensely aromatic and darken slightly.

Create the soup base:

Add crushed tomatoes, tomato paste, and chicken broth, stirring to dissolve any paste clumps. Nestle the chicken breasts directly into the liquid so they are fully submerged.

Simmer and cook through:

Bring everything to a gentle simmer, then cover and cook for 18-20 minutes. The chicken is done when it reaches 165°F and shreds easily with a fork.

Shred and return:

Remove chicken breasts to a plate or cutting board and shred with two forks. Return the shredded meat back to the pot, along with pinto beans and corn.

Let flavors marry:

Simmer uncovered for 10 minutes so the beans heat through and corn releases sweetness. Taste now and adjust salt or add a squeeze of lime juice.

Fry the tortilla strips:

Heat ½ inch oil in a skillet over medium-high heat. Fry tortilla strips in batches for 1-2 minutes until golden and crisp, then drain on paper towels and sprinkle with salt immediately.

Assemble and serve:

Ladle hot soup into bowls and pile on toppings generously: crispy tortillas, cilantro, cotija, avocado, and that essential lime wedge.

Pin it

My dad called me once from the grocery store, confused by the spice aisle options, and I talked him through picking Mexican oregano on speaker phone. He made this for his poker group and they now request it every month, which I find adorable.

Making It Your Own

The beauty of this soup is how it adapts to whatever you have in the pantry. Swap pinto beans for black ones if that is your preference, or throw in diced zucchini during the last simmer for extra vegetables. I have even used sweet potatoes in place of corn when the seasons felt wrong, and the slight sweetness works beautifully with the smoky spices.

The Toppings Make It

Never skip the tortilla strips because that crunch transforms every spoonful. The lime wedge is not optional either, its acid cuts through the rich broth and wakes up all those spices. Keep the toppings separate in small bowls so people can build their perfect version.

Ahead and Storage

This soup actually tastes better the next day as the spices continue to develop. Store the soup and fried tortillas separately, and reheat gently on the stove.

• Freeze individual portions for those nights when cooking feels impossible
• The tortilla chips can be made days ahead if kept in an airtight container
• Never freeze avocado, but everything else handles the freezer beautifully

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There is something so right about soup that eats like a meal and leaves everyone around the table feeling properly cared for and full.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, the base soup stores beautifully for 3-4 days. Keep tortilla strips separate and fry just before serving to maintain their crisp texture. Add fresh toppings like cilantro and lime right before eating.

→ How can I make this soup spicier?

Include the jalapeño seeds when chopping, or add a pinch of cayenne pepper with the spices. For extra heat, diced fresh serrano peppers or a splash of hot sauce work wonderfully.

→ What's the best way to shred the chicken?

Use two forks to pull the cooked chicken apart—it creates perfect, tender shreds that absorb the flavorful broth. A stand mixer with the paddle attachment on low speed also works quickly for larger batches.

→ Can I bake the tortilla strips instead of frying?

Absolutely! Brush strips with oil and bake at 375°F (190°C) for 10-12 minutes until golden and crispy, flipping halfway through. They'll be lighter with less oil.

→ What other proteins work well in this soup?

Shredded rotisserie chicken saves time without sacrificing flavor. For a vegetarian version, try black beans, pinto beans, or butternut squash cubes instead of chicken.

→ Can I freeze this soup?

The soup base freezes well for up to 3 months. Avoid freezing with dairy toppings like cheese and sour cream—add those fresh after reheating. Tortilla strips also freeze beautifully in a sealed container.