Chicken Tortilla Soup Crispy Strips (Printer-Friendly)
Comforting Mexican chicken soup with bold spices and crispy tortilla strips for texture and flavor.
# What You'll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and diced
05 - 1 red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1 (14.5-ounce) can diced tomatoes
13 - 4 cups low-sodium chicken broth
14 - 2 cups cooked shredded chicken (rotisserie or poached)
15 - 1 (15-ounce) can black beans, drained and rinsed
16 - 1 cup frozen corn kernels
17 - 2 tablespoons fresh lime juice
18 - 1/4 cup fresh cilantro, chopped
→ Crispy Tortilla Strips
19 - 6 small corn tortillas, cut into thin strips
20 - 2 tablespoons vegetable oil
21 - 1/4 teaspoon sea salt
→ Optional Garnishes
22 - Sliced avocado
23 - Sour cream or Greek yogurt
24 - Shredded cheddar or Monterey Jack cheese
25 - Additional chopped cilantro
26 - Lime wedges
# How to Make It:
01 - Preheat oven to 400°F. Toss tortilla strips with vegetable oil and arrange them in a single layer on a baking sheet. Bake for 8 to 10 minutes, stirring once midway, until golden and crisp. Sprinkle with sea salt and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and jalapeño. Cook for 3 to 4 minutes until softened.
03 - Stir in diced red bell pepper, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 2 minutes, stirring to release the spices' aroma.
04 - Add diced tomatoes with their juices and low-sodium chicken broth. Bring to a simmer.
05 - Add shredded chicken, drained black beans, and frozen corn kernels. Simmer uncovered for 15 minutes, stirring occasionally.
06 - Stir in fresh lime juice and chopped cilantro. Adjust seasoning with salt and pepper to taste.
07 - Ladle into bowls and top with crispy tortilla strips and optional garnishes as desired.
# Expert Advice:
01 -
- It comes together in under an hour, perfect for a weeknight when you want something that tastes like you've been cooking all day.
- The contrast between the warm, tender soup and those shattering tortilla strips is honestly addictive.
- It's endlessly customizable—add more heat, swap beans, load it with toppings, or keep it simple and pure.
02 -
- Don't bake the tortilla strips too long—they go from golden to burnt in about 60 seconds, so stay close and stir them at the halfway mark.
- The lime juice is not optional; it's what transforms this from nice to bright and memorable, so add it right before serving.
03 -
- Use a rotisserie chicken from the supermarket to cut your prep time in half; shred it while it's still warm and it separates effortlessly.
- Make the tortilla strips first so they have time to cool and crisp while you build the soup itself.