Chicken Tortilla Soup

The first time I made chicken tortilla soup was during a rainy February when my cousin came over complaining about the cold. She'd just returned from Mexico City and kept talking about this steaming bowl she'd had at a tiny corner restaurant. I'd never attempted it before, but the way she described those crispy tortilla strips floating on top made me grab my largest pot. We ate it standing up in the kitchen, steam fogging up the windows, and she declared it better than the one she'd been raving about.

Last winter my neighbor texted at 6 PM saying she'd had a terrible day and I immediately thought of this soup. I doubled the recipe because her husband showed up too, and we all sat around my tiny kitchen table eating in comfortable silence while the snow started falling outside. She said later it was exactly what she needed, which is the highest compliment a soup can get.

Ingredients

• 2 large boneless skinless chicken breasts: I've learned that starting with raw chicken here makes all the difference because the meat absorbs all those spices while it poaches in the tomatoes
• 1 can pinto beans drained and rinsed: These add such a creamy texture and hold up better than black beans in this particular soup
• 1 medium yellow onion diced: Take your time dicing this small because you want the onion to basically melt into the base
• 3 cloves garlic minced: Fresh garlic is non negotiable here it provides that sharp aromatic backbone
• 1 medium red bell pepper diced: The sweetness from red bell pepper balances the heat beautifully and adds pretty color
• 1 medium jalapeño seeded and finely chopped: I seed it for gentle heat but leave a few seeds if you like more kick
• 1 cup frozen or fresh corn kernels: Frozen corn actually works great here and adds these sweet little bursts throughout
• 1 can crushed tomatoes: This creates the rich red broth base and makes the whole house smell incredible
• 4 cups low sodium chicken broth: Using low sodium lets you control the salt level precisely
• 2 tbsp tomato paste: This concentrate deepens the tomato flavor without making the soup too acidic
• 1 ½ tsp ground cumin: The essential earthy spice that gives this soup its Mexican soul
• 1 tsp dried Mexican oregano: Mexican oregano has this lovely citrusy note that regular oregano doesn't quite achieve
• 1 tsp smoked paprika: Don't skip this it adds this subtle smokiness that makes people ask what's different about your soup
• ½ tsp chili powder: Just a background warmth without overwhelming the other flavors
• 1 tsp salt plus more to taste: Start here and adjust at the end because the tomato paste adds some saltiness too
• ½ tsp freshly ground black pepper: Freshly ground really does make a difference here
• 6 corn tortillas cut into strips: Stack them and cut into strips about ½ inch wide they should be substantial not wispy
• Vegetable oil for frying: You only need about ½ inch in the pan
• ½ cup fresh cilantro chopped: The bright fresh herb on top cuts through the rich broth
• ½ cup cotija cheese crumbled: This salty crumbly cheese is traditional and adds the perfect finishing note
• 2 limes cut into wedges: That squeeze of lime at the end wakes up all the flavors

Instructions

Sauté the vegetables:

Heat 2 tbsp vegetable oil in your large soup pot over medium heat then add the diced onion red bell pepper and jalapeño. Cook for 4 to 5 minutes until the vegetables are softened and the onion is translucent then add the minced garlic and cook for just 1 minute until it becomes fragrant being careful not to burn it.

Bloom the spices:

Stir in the cumin oregano smoked paprika chili powder salt and pepper. Cook for 30 seconds stirring constantly because this releases the essential oils in the spices and you'll start to smell everything intensify.

Build the soup base:

Add the crushed tomatoes tomato paste and chicken broth to the pot stirring to combine everything. Nestle the whole chicken breasts down into the liquid making sure they're submerged.

Simmer and cook the chicken:

Bring the soup to a gentle simmer then cover and cook for 18 to 20 minutes until the chicken is completely cooked through. The liquid should be bubbling gently not violently.

Shred the chicken:

Remove the chicken breasts with tongs or a slotted spoon and transfer them to a cutting board. Use two forks to shred the meat then return it back to the pot.

Add the beans and corn:

Stir in the drained pinto beans and corn then let the soup simmer uncovered for 10 more minutes. This allows all the flavors to meld together and the broth to thicken slightly.

Fry the tortilla strips:

While the soup simmers heat about ½ inch of oil in a skillet over medium high heat. Fry the tortilla strips in batches so you don't crowd the pan cooking for 1 to 2 minutes until they're golden and crisp. Drain them on paper towels and sprinkle with a little salt.

Assemble and serve:

Ladle the hot soup into bowls and top generously with the crispy tortilla strips fresh cilantro crumbled cotija cheese and avocado slices if using. Serve with lime wedges so everyone can add that bright squeeze right before eating.

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My sister in law asked for the recipe after Christmas dinner and now she makes it every Sunday for meal prep. She texts me pictures of her colorful little containers lined up in the fridge like she's proud of them and honestly I'm proud of her too.

Making It Your Own

The beauty of this soup is how forgiving it is while still tasting like you put in serious effort. I've made it with leftover rotisserie chicken in a pinch and honestly it's still fantastic though the texture of the poached chicken has a slight edge. Sometimes I throw in a diced zucchini along with the bell pepper just to sneak in more vegetables and nobody seems to mind the addition.

The Toppings Make It

Don't underestimate what those toppings do for the final bowl because that crunch from the tortillas and the sharp salt from the cotija cheese against the warm spiced broth is what makes people go quiet and reach for seconds. I once served it to a friend who claimed she didn't like soup and she went back for thirds saying she'd never had anything like it before.

Perfect Pairings

This soup demands something cold and refreshing alongside it whether that's a light Mexican lager with a wedge of lime squeezed in or a crisp white wine like Sauvignon Blanc that cuts through the richness. The contrast between hot soup and cold drink is honestly part of the magic. I've also served it with simple quesadillas on the side when feeding hungry teenagers.

• Let the soup rest for 5 minutes off the heat before serving so the flavors really settle
• The broth gets even better overnight so don't stress about leftovers
• Set up a toppings bar and let everyone customize their own bowl

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There's something about a steaming bowl of this soup with all those vibrant toppings on top that makes even an ordinary Tuesday feel like a small celebration. Hope it brings as much comfort to your table as it has to mine.

Recipe FAQs

→ Can I make this ahead of time?

Yes, the soup actually tastes better the next day as flavors develop. Prepare everything except the tortilla strips and fresh toppings. Store in the refrigerator for up to 3 days. Add freshly fried tortillas and garnishes when serving to maintain their crunch.

→ How do I get the crispiest tortilla strips?

Cut tortillas into uniform strips so they fry evenly. Heat oil to 375°F (190°C) and fry in small batches—overcrowding lowers the temperature and makes them soggy. Drain on paper towels and salt immediately while hot. They'll stay crispy for several hours when stored in an airtight container.

→ Can I freeze this soup?

Freeze the soup base without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The texture may change slightly—beans can become softer—but the flavor remains excellent. Always add fresh tortilla strips, cilantro, and cheese after reheating.

→ What's the best way to shred chicken?

Let the chicken breasts cool for 5 minutes after removing from the broth—they're easier to handle when warm but not hot. Use two forks to pull apart the meat, or place in a stand mixer with the paddle attachment for perfectly shredded chicken in seconds.

→ How can I make it vegetarian?

Replace chicken with extra pinto beans, black beans, or butternut squash cubes. Use vegetable broth instead of chicken broth. Consider adding mushrooms for umami depth. The cooking time remains the same, making it an easy plant-based adaptation.

→ What other toppings work well?

Beyond the classic toppings, try diced radishes for crunch, pickled red onions for tang, or roasted pumpkin seeds. A dollop of Mexican crema adds richness, while sliced radishes or queso fresco offer fresh contrasts. Hot sauce lovers can add chipotle salsa for extra heat.