Chicken Tortilla Soup Crispy Strips (Printer-Friendly)
A warming Mexican-style soup with tender chicken, black beans, corn, and aromatic spices, topped with golden crispy tortilla strips.
# What You'll Need:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
02 - 4 cups low-sodium chicken broth
→ Vegetables & Aromatics
03 - 1 medium onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped
07 - 1 can (14 oz) diced tomatoes
08 - 1 cup frozen or canned corn kernels, drained
09 - 1 can (14 oz) black beans, rinsed and drained
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, plus additional to taste
16 - 1/4 teaspoon black pepper
→ Crispy Tortilla Strips
17 - 4 corn tortillas, cut into thin strips
18 - 2 tablespoons vegetable oil
→ Garnishes
19 - 1 avocado, diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1/2 cup shredded cheddar or Monterey Jack cheese
22 - 1 lime, cut into wedges
23 - Sour cream for serving
# How to Make It:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and arrange in a single layer on a baking sheet. Bake for 8-10 minutes, stirring once halfway through, until golden brown and crispy. Remove from oven and set aside for garnish.
02 - Heat 1 tablespoon oil in a large soup pot over medium heat. Add diced onion, minced garlic, bell pepper, and jalapeño. Sauté for 5 minutes, stirring occasionally, until vegetables have softened and onions become translucent.
03 - Add cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the pot. Stir constantly for 1 minute until spices become fragrant, being careful not to burn them.
04 - Stir in tomato paste and diced tomatoes with their juices. Cook for 2 minutes, allowing the tomato paste to caramelize slightly and flavors to meld.
05 - Pour in chicken broth and bring mixture to a gentle simmer. Add whole chicken breasts, reduce heat to low, cover, and simmer for 15-18 minutes until chicken is fully cooked through and reaches an internal temperature of 165°F.
06 - Transfer cooked chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return shredded chicken to the soup pot.
07 - Stir in drained corn and black beans. Simmer uncovered for 5 minutes to heat through and allow flavors to combine.
08 - Taste soup and adjust salt and pepper as needed. Ladle hot soup into bowls and top generously with crispy tortilla strips. Serve with optional garnishes including avocado, cilantro, cheese, lime wedges, and sour cream on the side.
# Expert Advice:
01 -
- The contrast between silky broth and craveable crispy toppings makes every spoonful exciting
- It comes together faster than delivery but tastes like it simmered all day
- Leftovers somehow taste even better, if they survive that long
02 -
- The tortilla strips stay crispy longest if you add them right before serving, not while the soup is still piping hot
- Letting the spices cook in the hot oil for a minute releases their essential oils and prevents raw flavors
03 -
- Make a double batch and freeze portions for lazy weeknight dinners
- The broth base without chicken and beans makes an incredible vegetarian version with vegetable broth