Spicy Chicken Tortilla Soup (Print Version)
A zesty chicken soup featuring crispy tortilla strips, lime, black beans, and bold Mexican spices.
# What You Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (about 12 oz)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and diced (optional)
06 - 1 can (14 oz) diced tomatoes
07 - 1 cup (5 oz) frozen or canned corn kernels, drained
08 - 1 can (14 oz) black beans, drained and rinsed
→ Broth & Base
09 - 4 cups chicken broth
→ Spices & Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp chili powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp freshly ground black pepper
→ Garnish
16 - 4 corn tortillas, cut into strips
17 - 2 tbsp vegetable oil (for frying tortillas)
18 - 1 avocado, diced
19 - 1/4 cup fresh cilantro, chopped
20 - 2 limes, cut into wedges
# How to Prepare:
01 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in the minced garlic, diced red bell pepper, and jalapeño, sautéing for 2 minutes to release flavors.
03 - Add chicken breasts, diced tomatoes with their juice, corn, black beans, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the pot. Stir thoroughly.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes or until chicken is fully cooked.
05 - Remove chicken breasts from the pot, shred them using two forks, and return shredded chicken to the soup.
06 - While the soup simmers, heat remaining 1 tablespoon vegetable oil in a skillet over medium heat. Fry tortilla strips in batches until golden and crisp, about 1 to 2 minutes. Drain on paper towels.
07 - Taste the soup and adjust seasoning as needed with salt and pepper.
08 - Ladle soup into bowls and top with crispy tortilla strips, diced avocado, chopped cilantro, and a generous squeeze of lime wedges.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been tending to it all day.
- The crispy tortilla strips give you that textural contrast that keeps each spoonful interesting.
- Lime juice at the end wakes everything up—it's the secret that makes people ask for the recipe.
02 -
- Don't skip frying the tortilla strips—boiled or soft ones make the soup feel incomplete, but crispy ones change everything.
- Add the lime at the table, not in the pot, so each person can control how bright their bowl gets.
- If your chicken tastes bland after shredding, the broth probably needs more salt; taste it before you serve.
03 -
- Use rotisserie chicken if you're short on time—it shreds faster and tastes just as good, maybe even better.
- Make the tortilla strips in advance and keep them in an airtight container; they'll stay crispy for a day or two.