Chicken Tortilla Soup Crispy (Printable version)
A vibrant Mexican soup with tender chicken, vegetables, and crunchy tortilla strips.
# Ingredient List:
→ 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 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 1 can (14 oz) diced tomatoes
11 - 4 cups low sodium chicken broth
12 - 2 boneless, skinless chicken breasts (about 14 oz)
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 - 1/4 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 the oven to 400°F. Slice the corn tortillas into thin strips about 1/2 inch wide. Toss them with vegetable oil and kosher salt, then spread in a single layer on a baking sheet. Bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Remove and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic, red bell pepper, and jalapeño; cook for an additional 3 minutes, stirring occasionally.
03 - Incorporate ground cumin, chili powder, smoked paprika, and optional cayenne pepper; cook for 1 minute until fragrant. Add diced tomatoes, chicken broth, and whole chicken breasts to the pot. Bring the mixture to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 15 to 18 minutes until the chicken is fully cooked.
05 - Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot. Stir in drained black beans and frozen corn, then simmer for an additional 5 minutes.
06 - Season the soup with salt, pepper, lime juice, and freshly chopped cilantro. Stir well to combine.
07 - Ladle the soup into bowls and garnish generously with crispy tortilla strips and optional toppings such as sliced avocado, cheese, sour cream, fresh cilantro, and lime wedges.
# Expert Suggestions:
01 -
- The crispy tortilla strips stay crunchy even after they've soaked up a bit of broth, which is basically a small miracle.
- It comes together faster than you'd think, and that lime juice at the end brightens everything so you taste every layer.
- You can customize it endlessly depending on what's in your fridge and how much heat you're feeling that day.
02 -
- Don't skip tossing the tortilla strips halfway through baking or the bottom will burn while the top stays soft.
- The magic moment is when you add the lime juice at the very end—if you add it too early it cooks off, and the brightness that makes this soup actually sing disappears.
- If your chicken is cooking too fast and the broth isn't simmering evenly, check that your heat is actually on medium and not creeping up to high.
03 -
- Add your lime juice only at the end, right before serving, so the bright citrus notes don't cook away into nothing.
- Cut your tortillas into thinner strips than you think you need because they will puff up slightly as they bake and crisp.