Chicken Tortilla Soup Crispy Strips

Years ago, a friend brought this soup to a neighborhood potluck on a cool November evening, and I watched people circle back for thirds. The aroma alone—cumin and smoked paprika mingling with fresh lime—had everyone hovering near the kitchen. I finally asked for the recipe, made it that same weekend, and discovered why it became her signature dish: it's deeply satisfying but never feels heavy, and those crispy tortilla strips on top turn a simple bowl into something worth anticipating.

I made this for my family during a particularly gray January, and my daughter asked for seconds without checking her phone once. There's something about a bowl that warm, with its gently toasted spices and soft shredded chicken, that brings people back to the table.

Ingredients

• Olive oil: A good-quality oil matters here since it's your base flavor—don't use the cheapest bottle you find.
• Yellow onion, garlic, and jalapeño: These three build the foundation; don't rush the sauté, let them turn soft and fragrant.
• Red bell pepper: Adds sweetness and color without needing anything fancy—any pepper from the bin works.
• Ground cumin, chili powder, smoked paprika, and dried oregano: Toast these briefly after adding the pepper so they wake up and release their oils.
• Diced tomatoes and chicken broth: Use low-sodium broth so you control the salt level; canned tomatoes are just fine here.
• Shredded chicken: A rotisserie bird from the supermarket saves time, but poached chicken breast works beautifully too.
• Black beans and corn: Canned and frozen are perfectly acceptable; no shame in using them.
• Fresh lime juice and cilantro: Added at the end, these brighten everything—never skip them.
• Corn tortillas: Cut thin and baked until crispy, they provide that satisfying crunch that makes this soup special.

Instructions

Crisp the tortilla strips:

Toss thin-cut tortilla strips with vegetable oil, spread them on a baking sheet in a single layer, and bake at 400°F for 8-10 minutes, stirring halfway through. They should smell toasted and look golden—pull them out when they shatter easily in your fingers.

Build the flavor base:

Heat olive oil in a large pot and sauté the onion, garlic, and jalapeño for 3-4 minutes until soft and fragrant. You'll smell the garlic transform from raw and sharp to mellow and sweet.

Toast the spices:

Add the red bell pepper along with the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir constantly for 2 minutes—this brief moment coaxes out their deeper flavors and prevents them from tasting dusty.

Add liquid and simmer:

Stir in the diced tomatoes and chicken broth, bring the mixture to a gentle simmer, then add the shredded chicken, black beans, and corn. Simmer uncovered for 15 minutes, stirring occasionally so nothing sticks to the bottom.

Finish and taste:

Stir in the fresh lime juice and cilantro, then taste the soup thoughtfully—adjust salt, add more lime if it needs brightness, or a pinch of cayenne if you want more heat.

Serve with restraint:

Ladle the soup into bowls and crown each one with a handful of those crispy tortilla strips just before eating. The toppings matter—scatter cilantro, add a slice of avocado, a dollop of sour cream, or cheese if you want richness.

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Once, I made this soup for a friend who was going through a difficult time, and she texted me later that she'd made it twice more that week. There's comfort in a bowl like this—it nourishes without pretense.

Why Tortilla Strips Matter

Homemade tortilla strips are everything in this soup. Store-bought ones go stale in the bowl; baking fresh ones takes 10 minutes and changes the entire eating experience. The warmth of the soup softens them just slightly while they retain that satisfying crunch—it's textural theater, and it works.

Customization Without Apology

This soup welcomes improvisation. Want it spicier? Leave the jalapeño seeds in or add cayenne. Prefer pinto beans? Use them instead. Have leftover roasted vegetables? Throw them in. I've made this recipe so many times that no two batches are identical, and that's precisely why it still feels fresh.

Make It Your Own

The beauty of this dish is that it works as a simple, satisfying weeknight dinner or as a canvas for whatever you have on hand. Serve it alone, or add lime wedges, avocado, sharp cheese, and sour cream for a more lavish version.

• If you prefer a thicker soup, simmer it uncovered for an extra 5-10 minutes to reduce the liquid slightly.
• Prepare the tortilla strips ahead of time; they keep in an airtight container for a day and stay crisp.
• Double the recipe without hesitation—it freezes beautifully for up to three months, though add the crispy strips fresh after reheating.

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This soup has fed people at my table for years, and it never disappoints. Make it, customize it, and watch it become something people ask for by name.

Your Recipe Questions Answered

→ What is the best way to make crispy tortilla strips?

Cut corn tortillas into thin strips, toss with vegetable oil and sea salt, then bake at 400°F for 8-10 minutes until golden and crisp.

→ Can I adjust the spiciness of this soup?

Yes, leave jalapeño seeds in for more heat or add a pinch of cayenne pepper during cooking to increase spiciness.

→ What are good garnishes for this dish?

Avocado slices, shredded cheese, sour cream or Greek yogurt, chopped cilantro, and lime wedges all add fresh flavors and texture.

→ Can I substitute black beans with other beans?

Pinto beans work well as a substitute and provide a similar texture and mild flavor.

→ How can I keep this dish gluten-free?

Use corn tortillas for the strips and verify that broth and other canned ingredients are gluten-free.

→ What type of chicken works best for this soup?

Shredded rotisserie or poached chicken provide tender pieces that blend well with the soup’s flavors.