Best Chicken Tortilla Soup (Print Version)

Comforting Mexican soup with tender chicken, fire-roasted tomatoes, corn, and lime topped with crispy tortilla strips.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained
06 - 1 jalapeño, seeded and finely chopped (optional)
07 - 1 lime, juiced
08 - 1/4 cup fresh cilantro, chopped

→ Canned Goods

09 - 1 can (14 oz) fire-roasted diced tomatoes
10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 bay leaf
12 - 1 1/2 teaspoons chili powder
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper, to taste

→ Tortilla Strips

17 - 4 corn tortillas, cut into thin strips
18 - 2 tablespoons olive oil

→ Optional Toppings

19 - Sliced avocado
20 - Shredded cheese
21 - Sour cream
22 - Extra lime wedges

# How-To Steps:

01 - Preheat oven to 350°F. Toss tortilla strips with 1 tablespoon olive oil and spread on a baking sheet. Bake for 10–12 minutes, turning once, until golden and crisp. Set aside.
02 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño if using. Sauté for 4–5 minutes until vegetables are softened.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds.
04 - Add chicken breasts, fire-roasted tomatoes with juice, corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
05 - Remove chicken breasts from pot and shred them with two forks. Return shredded chicken to the soup.
06 - Add lime juice and chopped cilantro to the pot. Taste and adjust seasoning as needed. Discard bay leaf.
07 - Ladle soup into bowls and top with crispy tortilla strips and desired toppings.

# Expert Advice:

01 -
  • The combination of smoky fire-roasted tomatoes with the bright punch of lime creates this incredible depth that store-bought versions never quite capture.
  • Its endlessly customizable with toppings, so everyone at the table can make it exactly how they want it, which is why it works for both picky eaters and adventurous types.
02 -
  • If your soup tastes flat despite following the recipe exactly, youre probably missing salt, not more spice, I learned this after years of overseasoning to compensate.
  • The tortilla strips will stay crunchier longer if you add them to individual bowls rather than stirring them into the whole pot at once.
03 -
  • When youre short on time, a store-bought rotisserie chicken can be quickly shredded into the soup during the last five minutes of cooking just to heat through.
  • Freeze this soup in individual portions without the garnishes for quick lunches, then top with fresh elements just before eating for that just-made taste.
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