Chicken Tortilla Soup Crispy Strips (Printable)
Mexican-style soup with chicken, vegetables, tomato broth, and crispy homemade tortilla strips.
# What You'll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 medium jalapeño, seeded and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon cayenne pepper (optional)
10 - 1 can (14 oz) diced tomatoes
11 - 4 cups low sodium chicken broth
12 - 2 boneless, skinless chicken breasts (14 oz total)
13 - 1 can (14 oz) black beans, drained and rinsed
14 - 1 cup frozen corn kernels
15 - Salt and pepper, to taste
16 - Juice of 1 lime
17 - 2 tablespoons chopped fresh cilantro
→ Crispy Tortilla Strips
18 - 4 small corn tortillas
19 - 2 tablespoons vegetable oil
20 - ¼ teaspoon kosher salt
→ Optional Toppings
21 - Sliced avocado
22 - Shredded cheddar or Monterey Jack cheese
23 - Sour cream
24 - Fresh cilantro
25 - Lime wedges
# How to Make It:
01 - Preheat oven to 400°F. Cut tortillas into thin strips about ⅜ inch wide. Toss strips with vegetable oil and kosher salt, spread in a single layer on a baking sheet. Bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 minutes until translucent. Add minced garlic, diced red bell pepper, and chopped jalapeño; cook another 3 minutes, stirring frequently.
03 - Stir in ground cumin, chili powder, smoked paprika, and optional cayenne pepper; cook for 1 minute until fragrant. Add diced tomatoes, chicken broth, and chicken breasts. Bring mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 15 to 18 minutes or until chicken is cooked through.
05 - Remove chicken breasts and shred with two forks. Return shredded chicken to the pot. Add black beans and frozen corn; simmer for an additional 5 minutes. Season with salt, pepper, lime juice, and fresh cilantro.
06 - Ladle soup into bowls and top generously with crispy tortilla strips and any preferred optional toppings.
# Expert Advice:
01 -
- It comes together in under an hour and fills your kitchen with an aroma that promises real comfort.
- The tortilla strips stay crispy even after they hit the hot soup if you add them just before eating.
- It's flexible enough to use rotisserie chicken on a busy night or load it with extra vegetables without losing its soul.
02 -
- Don't skip crisping the tortilla strips in the oven; soft tortillas in soup are sad, but crispy ones are the whole point.
- The chicken cooks fast, so check it a minute or two early rather than late, because dry chicken ruins everything you've built.
- Add the lime juice and cilantro at the very end so they taste bright and fresh, not cooked into submission.
03 -
- Make the tortilla strips earlier in the day and store them in an airtight container so you have one less thing to do at dinner time.
- The soup tastes even better the next day after the flavors have had time to settle and deepen, so it's worth making extra.