Chicken Tortilla Soup Crispy (Printable)
A comforting blend of chicken, vegetables, spices, and crispy strips for a flavorful meal.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1 jalapeño, seeded and minced (optional)
08 - 1 (14 oz) can diced tomatoes
09 - 1 cup frozen or canned corn kernels, drained
10 - 1 (14 oz) can black beans, rinsed and drained
→ Liquids & Base
11 - 4 cups chicken broth
12 - 2 tablespoons tomato paste
13 - Juice of 1 lime
→ Spices
14 - 1 teaspoon ground cumin
15 - 1 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon dried oregano
→ Crispy Tortilla Strips
18 - 4 small corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil
20 - Salt, to taste
→ Garnishes (optional)
21 - Fresh cilantro, chopped
22 - Sliced avocado
23 - Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
24 - Sour cream
25 - Lime wedges
# How To Cook:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and salt. Spread on a baking sheet in a single layer and bake for 8–10 minutes, turning halfway, until golden and crisp. Set aside.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat. Add chicken and cook 3–4 minutes per side until golden but not fully cooked. Remove and set aside.
03 - In the same pot, add diced onion, red bell pepper, and minced jalapeño. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute.
04 - Stir in ground cumin, chili powder, smoked paprika, and oregano. Cook for 30 seconds until aromatic.
05 - Add diced tomatoes, tomato paste, chicken broth, corn, and black beans. Stir to incorporate.
06 - Return chicken breasts to the pot. Bring to gentle simmer, cover, and cook 15–20 minutes until chicken is fully cooked.
07 - Remove chicken and shred using two forks. Return shredded chicken to the pot. Add lime juice and adjust seasoning with salt and pepper.
08 - Ladle soup into bowls and top with crispy tortilla strips and desired garnishes.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you've been cooking all afternoon.
- The crispy tortilla strips give you that textural surprise that makes people actually excited about soup.
- You can make it vegetarian, add whatever vegetables are in your fridge, and it still works beautifully.
02 -
- Don't skip the initial sear on the chicken—it takes five minutes and it's the difference between soup that tastes boiled and soup that tastes intentional.
- Blooming your spices in the hot oil is non-negotiable, that's where the depth comes from, not from long cooking times.
- The lime juice at the end isn't optional, it's what makes people pause and ask for the recipe.
03 -
- Use good quality chicken broth—it's not a place to economize, your whole soup tastes like it.
- Don't skip the sear on the chicken, those first few minutes build flavor that long simmering can't replicate.