Classic Chicken Tortilla Soup (Printable version)

Comforting soup with chicken, tomatoes, beans, and spices, topped with crispy tortilla strips.

# What You'll Need:

→ Chicken and Stock

01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 6 cups chicken broth, preferably low sodium

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and diced
07 - 1 can (14.5 oz) diced tomatoes with juices
08 - 1 cup frozen or fresh corn kernels
09 - 1 can (15 oz) black beans, drained and rinsed
10 - 2 tablespoons tomato paste

→ Spices and Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, plus more to taste
16 - 1/4 teaspoon black pepper

→ Tortilla Strips

17 - 4 corn tortillas, sliced into thin strips
18 - 2 tablespoons vegetable oil

→ Garnishes

19 - 1 avocado, diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges
22 - 1/2 cup shredded cheddar or Monterey Jack cheese
23 - Sour cream

# How to Prepare:

01 - Preheat oven to 350°F. Toss tortilla strips with vegetable oil and spread on a baking sheet. Bake for 10-12 minutes until golden and crisp, tossing halfway through. Set aside.
02 - In a large pot, bring chicken broth to a boil. Add chicken breasts, reduce heat, and simmer gently for 15 minutes or until cooked through. Remove chicken, shred with two forks, and set aside.
03 - In the same pot, add onion, garlic, bell pepper, and jalapeño. Sauté over medium heat for 5 minutes until softened.
04 - Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juices, tomato paste, corn, black beans, and shredded chicken back to the pot. Simmer for 10-15 minutes to blend flavors.
06 - Check seasoning and adjust salt or spice as desired.
07 - Ladle soup into bowls. Top with crispy tortilla strips and optional garnishes such as avocado, cilantro, lime, cheese, and sour cream.

# Expert advice:

01 -
  • Everything cooks in one pot, which means maximum flavor and minimum cleanup
  • The homemade tortilla strips are infinitely better than anything from a bag
  • It reheats beautifully for lunch the next day, if there is any left
02 -
  • The soup will taste better the next day, so do not be afraid to make it ahead
  • Rotisserie chicken works perfectly if you want to skip the simmering step
  • If the soup is too thick, add more broth a little at a time until it is right
03 -
  • Use a ladle to transfer some of the hot broth into the tomato paste can to get every last bit
  • Let the soup cool slightly before refrigerating, and store it in an airtight container for up to four days

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