Spicy Chicken Tortilla Soup

There's something about a bowl of tortilla soup that stops time. I learned this one autumn when my neighbor Marco brought over a pot of his family's version, and the steam that rose from it carried memories of his grandmother's kitchen in Oaxaca. One taste and I understood why he'd spent the afternoon making it from scratch—the bright squeeze of lime against the warmth of cumin and chili powder felt like comfort wrapped in flavor.

I made this for my roommate on a rainy Tuesday when she came home stressed about work. By the time she finished her first bowl, her shoulders had dropped and she was already asking about seconds. That's when I knew this soup wasn't just good—it was the kind of dish that does the emotional work for you.

Ingredients

• Boneless, skinless chicken breasts (2, about 350 g): They poach gently in the broth and shred into tender pieces that dissolve into every spoonful.
• Yellow onion (1 medium, diced): This is your flavor foundation—don't rush cooking it, those 3-4 minutes let it turn sweet and mellow.
• Garlic (2 cloves, minced): Adds that savory depth that makes people wonder what your secret ingredient is.
• Red bell pepper (1, diced): Brings sweetness and color, and it softens beautifully as everything simmers together.
• Jalapeño (1, seeded and diced): Optional but recommended—the heat builds gradually rather than hitting you all at once.
• Diced tomatoes (1 can, 400 g): Use canned here; the acidity and body they provide is exactly what this soup needs.
• Corn kernels (1 cup, 150 g): Whether frozen or canned, they add a creamy sweetness that balances the heat and spice.
• Black beans (1 can, 400 g, drained): These give the soup substance and earthiness that makes it feel like a complete meal.
• Chicken broth (1 liter): Quality matters here—taste yours before you start, as some broths are saltier than others.
• Ground cumin (1 tsp): This is the soul of the soup; toast it lightly in the pan first if you want to deepen the flavor.
• Chili powder (1 tsp): Don't confuse this with pure chili—good chili powder has warmth and complexity built in.
• Smoked paprika (1/2 tsp): A small amount goes a long way; it adds color and a whisper of smoke.
• Dried oregano (1/2 tsp): Mexican oregano has a different, slightly citrusy character if you can find it.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Taste as you go—you'll likely add more at the end.
• Corn tortillas (4, cut into strips): These become crispy golden shards that add texture; corn tortillas are sturdier than flour when fried.
• Vegetable oil (2 tbsp total): Use it to start the soup and fry the tortilla strips until they're just beginning to darken.
• Avocado (1, diced): Add this at the very end so it stays creamy and doesn't turn brown.
• Fresh cilantro (1/4 cup, chopped): Sprinkle it over each bowl just before serving—the fresh herb makes all the difference.
• Limes (2, cut into wedges): A generous squeeze transforms the entire bowl, so don't be shy with them.

Instructions

Build your base:

Heat 1 tablespoon of oil in a large pot over medium heat, then add your diced onion. Let it cook for 3-4 minutes until it turns soft and translucent, filling the kitchen with that sweet, mellow onion smell.

Deepen the aromatics:

Stir in the minced garlic, bell pepper, and jalapeño, and let them sauté together for about 2 minutes. You'll notice the kitchen smells change—that's when you know the foundation is ready.

Bring it all together:

Add the chicken breasts, diced tomatoes with their juice, corn, black beans, chicken broth, and all your spices. Stir everything well so nothing sticks to the bottom, then crank the heat up until you see bubbles breaking the surface.

Let it simmer:

Once it reaches a boil, turn the heat down to low and let it bubble gently uncovered for about 20 minutes. The chicken will cook through and the flavors will start marrying together.

Shred the chicken:

Pull the chicken breasts out with tongs and place them on a cutting board. Using two forks, pull the meat apart into bite-sized shreds, then stir them back into the pot.

Make the crispy strips:

While the soup finishes, heat the remaining tablespoon of oil in a skillet over medium heat. Working in batches, fry your tortilla strips until they turn golden and crispy (about 1-2 minutes per batch), then drain them on paper towels so they stay crunchy.

Taste and adjust:

Before serving, give the soup a taste and adjust the seasoning—you might want a pinch more salt or a dash more chili powder depending on your broth.

Serve and celebrate:

Ladle the soup into bowls and top each one generously with tortilla strips, avocado, cilantro, and a squeeze of fresh lime. This is where the magic happens.

Save to Pinterest

My sister made this for a dinner party once, and halfway through the meal someone asked if she'd been to culinary school. She laughed and told them it was just soup, but I watched how proud she looked seeing people slow down, really savor each spoonful, and ask for the recipe. That's when I realized this dish does something quietly powerful.

The Lime Is Everything

I used to make this soup and wonder why it felt flat compared to restaurant versions. Then someone told me to squeeze lime over it fresh at the table, and suddenly everything snapped into focus. The lime doesn't just add tartness—it brightens every single note, wakes up the spices, and makes the soup feel alive rather than heavy. Now lime is non-negotiable for me.

Why Crispy Tortilla Strips Matter

The first time I tried softening tortilla strips in the broth, the soup lost its character immediately. Everything turned into a kind of mushy, undifferentiated bowl. Frying them takes an extra few minutes, but that crunch is the textural anchor that makes this soup memorable instead of forgettable. It's the difference between a side dish and something worth making on a Tuesday night.

Building Layers of Flavor

Mexican cooking taught me that flavor isn't something you dump in all at once—it's something you build. Starting with the onion, adding the aromatics, then the spices, then the broth creates depth that feels earned rather than rushed. If you taste it during the simmering and something feels missing, add a tiny pinch more of whichever spice called to you.

• Smoked paprika goes further than regular paprika, so don't be tempted to double it.
• If you like heat, add jalapeño seeds or a pinch of cayenne, but remember you can always add more—you can't take it out.
• Fresh cilantro at the end makes the soup feel restaurant-quality, so don't treat it as optional.

Save to Pinterest

This soup has become my answer to almost every question: what's for dinner, how do I comfort someone, what should I bring to share. It's the kind of recipe that gets better with repetition, not because you follow the steps more carefully, but because you learn to listen to your specific pot, your specific burner, and trust your own taste buds.

Recipe FAQs

→ Can I make this soup spicier?

Yes, keep the jalapeño seeds or add a pinch of cayenne pepper to increase the heat according to your taste.

→ How can I speed up the cooking process?

Using rotisserie chicken instead of cooking chicken breasts from scratch cuts down cooking time significantly.

→ Are there gluten-free options for the tortilla strips?

Yes, use gluten-free corn tortillas to keep this dish gluten-free and ensure no cross-contamination.

→ What sides pair well with this soup?

This soup pairs nicely with a crisp Mexican lager or a citrusy white wine for a refreshing balance.

→ Can I add cheese or sour cream?

Adding shredded cheese or a dollop of sour cream on top enhances creaminess and richness if desired.