Chicken Tortilla Soup (Printable)

Mexican soup with tender chicken, pinto beans, spices, crispy tortillas, cotija cheese, and fresh lime.

# What You'll Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 can (15 ounces) pinto beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and finely chopped
07 - 1 cup frozen or fresh corn kernels

→ Soup Base

08 - 1 can (28 ounces) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 1½ teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - ½ teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - ½ cup fresh cilantro, chopped
20 - ½ cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# How To:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4–5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to bloom the spices.
02 - Add crushed tomatoes, tomato paste, and chicken broth to the pot. Stir to combine thoroughly. Nestle the chicken breasts into the soup base.
03 - Bring to a simmer. Cover and cook for 18–20 minutes, or until chicken is cooked through and reaches safe internal temperature.
04 - Remove chicken breasts from the pot and shred them using two forks. Return shredded chicken to the soup.
05 - Add pinto beans and corn to the pot. Simmer uncovered for 10 minutes, allowing flavors to meld together. Taste and adjust seasoning as needed.
06 - Meanwhile, heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp (about 1–2 minutes). Drain on paper towels and season lightly with salt.
07 - Ladle soup into bowls. Top with crispy tortilla strips, fresh cilantro, crumbled cotija cheese, sliced avocado, and a squeeze of lime juice. Add sour cream if desired.

# Expert Tips:

01 -
  • It tastes like homemade care in under an hour, which is the kind of magic that keeps you coming back.
  • The toppings let everyone customize their bowl, turning dinner into a little moment of joy and control.
  • One pot means less cleanup, more time savoring what you've made.
02 -
  • Don't skip the spice-blooming step—cooking spices in oil for just 30 seconds releases their full flavor, and skipping it leaves your soup tasting flat.
  • Frying your own tortilla strips takes maybe 5 extra minutes and completely transforms the texture of your final bowl in a way that store-bought strips never quite manage.
03 -
  • Always drain and rinse canned beans thoroughly—this keeps starchy liquid out of your beautiful broth and gives you cleaner flavor.
  • Taste your soup before serving and adjust seasoning with salt and lime juice separately—lime brings brightness that salt can't, and they work as a team.
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