Chicken Tortilla Soup Crispy Strips

There's something about the smell of cumin and chili powder hitting hot oil that makes me pause whatever I'm doing and just breathe it in. I discovered this soup on a gray afternoon when I had chicken breasts and not much else in the fridge, but found myself craving something bright and warm. The first time I made it, I forgot to crisp the tortilla strips until the last minute, so I ate them soft, and they weren't nearly as magical. Now I know better, and the difference those golden, crunchy strips make is everything.

I made this for my neighbor one autumn when she'd had a rough week, and I remember how she closed her eyes after the first spoonful and just sat there. She didn't say much, but she came back the next day asking for the recipe, and that's when I knew I'd stumbled onto something worth keeping around.

Ingredients

• Olive oil: A good glug coats the bottom of your pot and helps everything else bloom properly.
• Yellow onion: Diced medium so it softens completely but doesn't disappear into the broth.
• Garlic: Three cloves minced fine; don't let it burn or you'll taste bitter regret in every spoonful.
• Red bell pepper: It adds sweetness and a pop of color that makes the soup feel less heavy.
• Jalapeño: Seeded and finely chopped unless you want real heat; I learned to taste as I go here.
• Ground cumin: The backbone of the flavor, so don't skip it or use old dusty spice from the back of your cabinet.
• Chili powder: This is what makes it taste like something from a warm kitchen, not a can.
• Smoked paprika: Just enough to add depth without overshadowing the other spices.
• Cayenne pepper: Optional, but I usually add a pinch because a little warmth never hurt anyone.
• Canned diced tomatoes: A good quality can matters here since there's nowhere for weak tomato flavor to hide.
• Chicken broth: Low sodium so you can season to your taste instead of fighting the salt already in there.
• Chicken breasts: Boneless and skinless simmer gently and shred into tender pieces that disappear into the broth.
• Black beans: Drained and rinsed, they add protein and earthiness.
• Frozen corn: Convenient and actually fresher tasting than you'd expect; add it at the end so it stays sweet.
• Lime juice: The finish that wakes everything up and makes you think of sunshine.
• Fresh cilantro: Chopped just before serving so it stays bright green and full of flavor.
• Corn tortillas: Four of them cut into thin strips; corn tortillas hold up better to heat than flour ones do.
• Vegetable oil: For crisping the tortilla strips until they're golden and shatter between your teeth.
• Kosher salt: For seasoning both the strips and the soup itself.

Instructions

Crisp the Tortilla Strips:

Preheat your oven to 400°F and cut the tortillas into thin strips about the width of your pinky finger. Toss them with a little oil and salt, spread them in a single layer on a baking sheet, and bake for 8 to 10 minutes, tossing them halfway through so they brown evenly. They'll go from pale to golden to almost burnt pretty fast, so keep an eye on them.

Build Your Flavor Base:

Heat the olive oil in a large pot over medium heat and add the diced onion, letting it soften and turn translucent for about 3 minutes. Then add the garlic, bell pepper, and jalapeño and cook another 3 minutes, stirring so nothing sticks or burns.

Bloom the Spices:

Add the cumin, chili powder, smoked paprika, and cayenne, stirring constantly for just about a minute until the kitchen smells like a spice market. This is when the flavors wake up, so lean in and smell it.

Build the Broth:

Pour in the diced tomatoes and chicken broth, then nestle the raw chicken breasts into the liquid. Bring everything to a boil, then drop the heat down, cover the pot, and let it simmer for 15 to 18 minutes until the chicken is cooked through and no longer pink inside.

Shred and Finish:

Carefully remove the chicken breasts and shred them with two forks, pulling the meat apart into tender strands. Return the shredded chicken to the pot, add the black beans and corn, and let everything simmer together for 5 more minutes so the flavors marry.

Season and Serve:

Squeeze in the fresh lime juice, scatter the cilantro over top, and taste for salt and pepper before ladling into bowls. Top each bowl with the crispy tortilla strips and any toppings you love.

Save

My daughter, who usually picks around anything spicy, tried this one day and actually finished her bowl. She asked for seconds and hasn't asked for much else since, which tells me I've made something that bridges the gap between what kids think they want and what their bodies know they need.

Why This Soup Works

The magic here is balance. You've got the warmth of the spices, the brightness of the lime and cilantro, the heartiness of the chicken and beans, and the textural contrast of those crispy tortilla strips. Nothing overshadows anything else, and somehow it all tastes like more than the sum of its parts. I've served this to people who don't normally eat soup, and they come back asking for more.

Shortcuts and Swaps

On nights when I'm exhausted, I grab a rotisserie chicken from the store and skip the simmering step entirely. It saves about 20 minutes and tastes almost identical because the spices and broth are doing the heavy lifting anyway. For vegetarians, I use vegetable broth instead and double the beans, or throw in diced zucchini for extra body.

Toppings and the Perfect Bowl

This is where your soup becomes yours. Some people are avocado people, some swear by cheese, some want sour cream cooling down the heat. I usually do a combination and let everyone build their own bowl at the table, which turns dinner into something interactive and fun.

• Slice your avocado right before serving so it doesn't brown and turn sad.
• If using cheese, a sharp cheddar or Monterey Jack melts slightly from the heat without becoming gloppy.
• A lime wedge on the side lets people adjust the brightness to their preference.

Save

This soup has become the thing I make when I want to feel like I'm taking care of people without spending all day in the kitchen. There's something generous about ladling it into bowls and watching someone's face light up at the first taste.

Recipe FAQs

→ How do I make the tortilla strips crispy?

Cut corn tortillas into thin strips, toss with vegetable oil and kosher salt, then bake at 200°C (400°F) for 8–10 minutes, turning halfway until golden.

→ Can I adjust the spice level in this dish?

Yes, modify heat by adjusting jalapeño seeds or cayenne pepper quantity to suit your taste preferences.

→ What can I use instead of chicken broth?

Vegetable broth works well for a lighter or vegetarian version, enhancing the soup’s depth without animal ingredients.

→ How is the chicken prepared in the soup?

Chicken breasts are simmered in the seasoned tomato broth, then shredded and returned to the soup for tender texture.

→ What toppings complement the dish best?

Avocado slices, shredded cheese, sour cream, fresh cilantro, and lime wedges enhance flavors and textures perfectly.