Mexican Tortilla Soup with Crispy (Print Version)

Rich tomato-chili broth with tender chicken, crispy tortilla strips, and fresh Mexican garnishes

# What You Need:

→ Soup Base

01 - 2 tablespoons vegetable oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 jalapeño, seeded and chopped
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1 can (14 oz) diced tomatoes
10 - 4 cups chicken broth
11 - 2 cups cooked, shredded chicken breast
12 - 1 cup frozen corn kernels
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - Juice of 1 lime

→ Crispy Tortilla Toppings

16 - 6 small corn tortillas, cut into thin strips
17 - 2 tablespoons vegetable oil
18 - Salt, to taste

→ Garnishes

19 - 1 ripe avocado, diced
20 - 1/2 cup shredded cheddar or Monterey Jack cheese
21 - 1/4 cup chopped fresh cilantro
22 - 1/4 cup sour cream or Mexican crema
23 - Lime wedges

# How to Prepare:

01 - Preheat oven to 400°F. Toss tortilla strips with 2 tablespoons vegetable oil and a pinch of salt. Spread on a baking sheet and bake for 8–10 minutes, tossing halfway, until golden and crisp. Set aside.
02 - In a large pot, heat 2 tablespoons oil over medium heat. Add onion and sauté for 4 minutes until translucent. Stir in garlic and jalapeño; cook for 1 minute.
03 - Add cumin, chili powder, smoked paprika, and oregano; cook for 30 seconds until fragrant.
04 - Stir in diced tomatoes and chicken broth. Bring to a simmer.
05 - Add shredded chicken and corn. Simmer uncovered for 15–20 minutes to blend flavors.
06 - Season with salt, pepper, and lime juice. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls. Top each with crispy tortilla strips, diced avocado, shredded cheese, cilantro, a dollop of sour cream, and a wedge of lime.

# Expert Advice:

01 -
  • The contrast between hot broth and cold toppings makes every spoonful exciting
  • Its secretly a refrigerator cleanup hero that somehow tastes intentional
  • That moment when lime hits the hot soup will wake up your whole palate
02 -
  • The tortilla strips will lose their crunch if added too early, so keep them separate until serving
  • Lime juice is not optional—its what brightens all the rich spices
  • This soup actually tastes better the next day as flavors continue to meld
03 -
  • Cut your tortilla strips uniformly so they crisp at the same rate
  • Warm your bowls in the oven while the soup simmers
  • Keep extra lime wedges at the table for those who love extra acid

Go Back