Chicken Tortilla Soup Mexican

The smell of fire-roasted tomatoes hitting a hot pan will always pull me into the kitchen. I discovered this soup during a rainy weekend when I wanted something warm but not heavy. Now it is the soup I make when friends need comfort or when I need a bowl of something bright and zesty to reset my week.

Last winter my sister came over feeling under the weather. I simmered this soup while she rested on the couch and the aroma filled the whole apartment. She ate two bowls and said the warmth and spice was exactly what she needed. That is when this recipe became my go-to soup for anyone feeling a little off.

Ingredients

• 2 boneless skinless chicken breasts: These cook right in the broth staying tender and juicy then shred perfectly into the soup
• 1 medium yellow onion diced: The foundation that builds depth as it softens in the pot
• 2 cloves garlic minced: Add this after the vegetables so it does not burn and turn bitter
• 1 red bell pepper diced: Brings sweetness and color that balances the spices beautifully
• 1 cup corn: Frozen works great but fresh corn in season makes it even better
• 1 jalapeño seeded and finely chopped: Leave the seeds if you want more heat
• 1 lime juiced: This splash of acid at the end brightens the entire bowl
• 1/4 cup fresh cilantro chopped: Fresh herbs make the soup taste alive and vibrant
• 1 can fire-roasted diced tomatoes: The charred flavor from roasting adds a smoky depth you cannot get from regular tomatoes
• 1 liter low-sodium chicken broth: Control the salt yourself so you can adjust perfectly at the end
• 1 bay leaf: A subtle background note that makes the broth taste richer
• 1 1/2 teaspoons chili powder: Front and center flavor without being too aggressive
• 1 teaspoon dried oregano: Earthy and classic in Mexican-style soups
• 1/2 teaspoon ground cumin: Toasts quickly in the pot releasing its warm aromatic oils
• 1/2 teaspoon smoked paprika: The secret ingredient that makes people ask what is in this soup
• Salt and black pepper: Taste at the end and adjust since broths vary in saltiness
• 4 corn tortillas cut into strips: Corn tortillas bake up lighter and crisper than flour
• 1 tablespoon olive oil: Just enough to coat the strips for golden perfection

Instructions

Bake the tortilla strips:

Preheat your oven to 180°C (350°F) and toss the tortilla strips with olive oil until lightly coated. Spread them on a baking sheet in a single layer and bake for 10 to 12 minutes turning once until they are golden and crisp all over.

Sauté the vegetables:

Heat a tablespoon of olive oil in a large pot over medium heat. Add the onion red bell pepper and jalapeño and cook for 4 to 5 minutes until softened and fragrant.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until you smell it. Watch closely so it does not brown or it will taste bitter.

Toast the spices:

Sprinkle in the chili powder oregano cumin smoked paprika and a pinch of salt and pepper. Stir constantly for 30 seconds to wake up the spices.

Simmer the soup:

Add the chicken breasts fire-roasted tomatoes with their juice corn bay leaf and chicken broth. Bring to a boil then reduce heat and simmer uncovered for 20 minutes until the chicken is cooked through.

Shred the chicken:

Remove the chicken breasts to a plate and use two forks to shred them. Return the shredded chicken to the pot and stir to combine.

Finish with brightness:

Stir in the lime juice and chopped cilantro. Taste the soup and add more salt or pepper if needed then discard the bay leaf.

Serve it up:

Ladle the hot soup into bowls and top generously with those crispy tortilla strips. Add avocado shredded cheese sour cream or extra lime wedges if you like.

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My neighbor smelled this simmering and showed up with a bag of avocados asking what I was making. We ended up eating together at my counter and she asked for the recipe before she even left. That is the kind of soup this is.

Make It Your Own

Skip the chicken and use vegetable broth for a vegetarian version then add black beans for protein. A rotisserie chicken works beautifully too and cuts the cooking time in half.

The Perfect Texture

I like to mash a few tortilla strips directly into my bowl so they thicken the soup slightly. It creates a velvety consistency that feels substantial without being heavy.

Serving Suggestions

Warm corn tortillas or crusty bread on the side make this a full meal. A simple green salad with lime dressing balances the richness perfectly.

• Squeeze extra lime over each bowl right before eating
• Keep toppings on the table so everyone can customize
• This soup tastes even better the next day

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There is something about a steaming bowl of this soup that makes everything feel a little better. I hope it becomes a comfort in your kitchen too.

Recipe Questions & Answers

→ How can I make this soup spicier?

Leave the seeds in the jalapeño when chopping, or add a pinch of cayenne pepper along with the other spices. You could also diced fresh serrano peppers during the vegetable sauté step for extra heat.

→ Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely. Skip the initial simmering step and add shredded rotisserie chicken during the last 5 minutes of cooking just to heat through. This reduces total time to about 25 minutes.

→ What's the best way to store and reheat leftovers?

Store soup in an airtight container for up to 4 days. Keep tortilla strips separate in a paper bag to maintain crispness. Reheat gently on the stove, adding a splash of broth if needed, and top with fresh strips before serving.

→ Can I make this vegetarian?

Replace chicken broth with vegetable broth and omit the chicken breasts. Add a can of drained black beans or extra corn during simmering for protein. The cooking time remains the same for flavors to meld.

→ How do I get the crispiest tortilla strips?

Cut tortillas into thin, uniform strips and toss thoroughly with olive oil. Spread in a single layer without overcrowding the baking sheet. Flip halfway through baking and watch closely during the last 2 minutes to prevent burning.

→ What other toppings work well with this soup?

Beyond the classic avocado, shredded cheese, and sour cream, try adding diced radishes for crunch, pickled red onions for acidity, or a dollop of Greek yogurt instead of sour cream. Warm corn tortillas or crusty bread make excellent sides.