Chicken Tortilla Soup

My neighbor handed me a steaming bowl of chicken tortilla soup on a Tuesday evening when I had nothing in the fridge but frustration and a craving for something real. The first spoonful—that perfect balance of warm broth, tender chicken, and the crispy tortilla strips breaking against my spoon—made me understand why this soup shows up at every Mexican family table. What struck me most was how simple it was to recreate, yet how it tasted like someone had spent hours coaxing out those layered flavors. I asked for her recipe that night, and now it's become my go-to when I want to feel both comforted and accomplished.

I made this for my book club last month, and something unexpected happened: people stopped talking mid-conversation to focus entirely on their soup. That rarely happens with food. One friend asked for thirds, and another admitted she'd been eating sad desk lunches for weeks. Watching someone's face light up when they taste something you've made from your own hands is the kind of reward that no restaurant can offer.

Ingredients

• Boneless, skinless chicken breasts: Two large ones give you enough tender protein that shreds beautifully once cooked through, and they cook evenly without any guesswork.
• Pinto beans: Drain and rinse them well so you're not left with starchy liquid muddying your broth, and they add substance without heaviness.
• Yellow onion, garlic, red bell pepper, and jalapeño: This aromatic base is where your soup gets its soul—don't skip the garlic bloom step, it makes all the difference.
• Corn kernels: Frozen works beautifully and actually keeps its texture better than you'd expect, adding sweetness that rounds out the spices.
• Crushed tomatoes and tomato paste: The paste concentrates the tomato flavor in a way that canned tomatoes alone can't achieve, so don't reach for a shortcut here.
• Low-sodium chicken broth: You control the salt level this way, and good broth makes the entire soup sing.
• Cumin, dried oregano, smoked paprika, and chili powder: These four spices are the building blocks—Mexican oregano has a slightly different earthiness than regular oregano, so grab it if you can find it.
• Corn tortillas for frying: Cut into strips and fried until crispy, they're not just garnish, they're textural contrast that matters.
• Cotija cheese, cilantro, and lime: These toppings are the finale—fresh, bright, and essential to the whole experience.

Instructions

Heat your oil and start with the aromatics:

Warm 2 tablespoons of vegetable oil in a large pot over medium heat, then add your diced onion, bell pepper, and jalapeño. You'll hear them begin to soften after about 4 to 5 minutes, and the kitchen will smell like you're cooking something intentional.

Add the garlic and bloom your spices:

Stir in the minced garlic and let it soften for just 1 minute until it becomes fragrant—that's your cue to add cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds, and you'll notice the spices wake up and release their oils into the oil.

Build the broth base:

Add your crushed tomatoes, tomato paste, and chicken broth, stirring until everything is combined. Nestle your chicken breasts right into the liquid so they'll poach gently.

Simmer the chicken through:

Bring everything to a gentle simmer, cover the pot, and let it cook for 18 to 20 minutes until your chicken is fully cooked through and tender. You can tell it's done when there's no pink in the center and the meat pulls apart easily.

Shred and return:

Remove the chicken breasts and use two forks to shred them right at the cutting board—it's easier than you'd think and keeps your hands cooler than doing it in the pot. Return the shredded chicken to the pot.

Finish the soup with beans and corn:

Stir in your drained pinto beans and corn kernels, then let everything simmer uncovered for 10 minutes. This is when all those flavors finally become one unified, comforting thing.

Fry your tortilla strips:

While the soup is finishing, heat about half an inch of oil in a skillet over medium-high heat. Work in batches so they have room to crisp up, and they'll take just 1 to 2 minutes until they're golden and wonderfully crunchy—drain them on paper towels and season lightly with salt.

Serve and celebrate:

Ladle your soup into bowls and let each person top theirs with tortilla strips, cilantro, crumbled cotija cheese, sliced avocado if you're using it, and a squeeze of fresh lime. Add a dollop of sour cream if you want that cooling, tangy note.

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My daughter asked me to make this soup for her school potluck, and I watched her face shift when her classmates went back for seconds and thirds. She suddenly understood that food made with intention carries weight beyond just nutrition. Since then, she's asked me to teach her how to make it, and we've turned it into our Wednesday evening ritual.

The Secret of Layered Flavor

The reason this soup tastes better than the sum of its parts is because you're building flavor in stages instead of dumping everything in at once. First your aromatics soften and release their sweetness, then your spices bloom in hot oil to wake up, then your tomatoes and broth meld with the cooked chicken, and finally your beans and corn add their own gentle sweetness. It's the difference between cooking and merely assembling ingredients.

Why Crispy Tortilla Strips Matter

They're not just decoration—they're the textural counterpoint that makes every spoonful interesting. When soft broth meets crispy strips, when cheese crumbles into warm soup, when lime juice hits all those warm spices, your palate stays engaged instead of getting bored. It's the kind of small detail that separates a good soup from one people actually remember.

Variations and Substitutions

This soup is flexible because it respects the Mexican flavor profile while letting you work with what you have on hand. You can use rotisserie chicken if you're short on time—just shred it and add it in step 6 instead of poaching it in the broth. Black beans work beautifully instead of pinto, and if you want more heat, keep those jalapeño seeds in or add a pinch of cayenne to the spice blend.

• Rotisserie chicken saves 25 minutes but use it as a last-minute add instead of simmering it in the broth.
• Add extra jalapeño seeds if you want real heat, or embrace mild and let the toppings shine.
• Pair with a light Mexican lager or crisp Sauvignon Blanc for a moment that feels intentional.

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This soup has become my answer to almost every question: what to make when you want to impress, what to bring when someone needs comfort, what to cook when you want to prove to yourself that good food isn't complicated. Make it once and you'll understand why it matters.

Recipe FAQs

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

Yes, rotisserie chicken is an excellent time-saving option. Simply shred about 3 cups of cooked chicken and add it during the final 10 minutes of cooking along with the beans and corn.

→ How can I make this soup spicier?

Include the jalapeño seeds when chopping, add a pinch of cayenne pepper with the spices, or serve with sliced fresh jalapeños and hot sauce on the side for individual customization.

→ What can I substitute for cotija cheese?

Feta cheese makes an excellent substitute with a similar salty, crumbly texture. Queso fresco or shredded Monterey Jack are also good alternatives.

→ Can I bake the tortilla strips instead of frying them?

Absolutely. Brush tortilla strips lightly with oil, arrange on a baking sheet, and bake at 375°F (190°C) for 10-12 minutes until crispy and golden, flipping halfway through.

→ How long does this soup keep in the refrigerator?

Store the soup in an airtight container for up to 4 days in the refrigerator. Keep tortilla strips separate to maintain crispness, and add fresh toppings when serving.

→ Can I freeze chicken tortilla soup?

Yes, the soup freezes well for up to 3 months. Cool completely before freezing in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. Prepare fresh tortilla strips and toppings when serving.