Comforting Mexican Chicken Tortilla Soup (Print Version)

Traditional Mexican soup with tender chicken, pinto beans, crispy tortilla strips, cotija cheese, and lime.

# What You'll Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 can (15 oz) pinto beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and finely chopped
07 - 1 cup frozen or fresh corn kernels

→ Soup Base

08 - 1 can (28 oz) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 1½ teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - ½ teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - ½ cup fresh cilantro, chopped
20 - ½ cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# How-To Steps:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to release the aromatic oils.
03 - Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine. Nestle the chicken breasts into the broth.
04 - Bring to a simmer. Cover and cook for 18-20 minutes until chicken is cooked through.
05 - Remove chicken breasts and shred them using two forks. Return shredded chicken to the pot.
06 - Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, about 1-2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado, and a squeeze of lime. Add sour cream if desired.

# Expert Advice:

01 -
  • It tastes like you simmered it all day, but it's done in under an hour with minimal effort.
  • The toppings turn each bowl into a little fiesta, and everyone gets to build their own perfect bite.
  • Leftovers taste even better the next day once the spices have really settled in.
  • It's naturally gluten-free and easy to adjust for spice lovers or picky eaters.
02 -
  • Don't skip blooming the spices in the oil, it wakes up their flavor and makes the whole soup taste more complex.
  • Fry the tortilla strips in small batches or they'll steam instead of crisp, and nobody wants soggy strips.
  • Let the soup simmer uncovered at the end so the broth thickens slightly and the flavors really come together.
  • If you're using rotisserie chicken, add it at the same time as the beans to keep it from drying out.
03 -
  • Use a slotted spoon to remove the chicken so you don't lose any of that flavorful broth.
  • Toast the cumin and chili powder in a dry pan before adding them if you want an even deeper, smokier flavor.
  • Don't overcrowd the skillet when frying tortilla strips, they need space to get crispy and golden.
  • Taste the soup before serving and add an extra squeeze of lime or pinch of salt to make it sing.
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