Chicken Tortilla Soup With Strips

There's something about a steaming bowl of chicken tortilla soup that stops time in a kitchen. My neighbor Maria handed me a ladle of hers one October afternoon when my daughter was home sick, and I watched her face light up with the first spoonful—not from the heat, but from something warmer, something that tasted like care. That bowl taught me that the best soups aren't about following rules; they're about building layers of flavor until someone forgets they were ever hungry in the first place.

I made this soup for a small gathering on a rainy Saturday, and I remember my friend Daniel standing at the stove, breathing in the cumin and smoked paprika as the spices hit the hot oil—he actually closed his eyes. That's when I knew the smell alone was doing half the work, and the tortilla strips, still cooling on the counter, were just going to be the exclamation point on something already delicious.

Ingredients

• Corn tortillas: Fresh corn tortillas matter here because they fry into shards, not sawdust; if yours are a few weeks old, they'll still work, but there's a difference in how they crisp.
• Vegetable oil: Neutral oil lets the spices shine without competing for attention.
• Kosher salt: The larger crystals dissolve slower, so you get better control over seasoning.
• Yellow onion: It sweetens as it cooks, building a gentle foundation for everything that comes next.
• Garlic and jalapeño: Garlic mellows in the broth while jalapeño keeps its voice, especially if you leave a seed or two in for heat.
• Red bell pepper: It adds sweetness and color without overpowering the other voices in the pot.
• Spice blend (cumin, chili powder, smoked paprika, oregano): Bloom these in hot oil first, which wakes them up and makes the whole soup taste more intentional.
• Canned diced tomatoes: No need for fresh here; canned tomatoes are picked at peak ripeness and actually give you more consistent flavor.
• Chicken broth: A good broth is the backbone, so taste it before you buy it if you can.
• Cooked shredded chicken: Rotisserie chicken is a shortcut that never feels like cheating, or poach your own for an even cleaner flavor.
• Black beans and corn: They soften the soup's acidity and add heartiness without weight.
• Lime juice: The final squeeze is like tuning an instrument; it makes everything else brighter.

Instructions

Crisping the tortilla strips:

Preheat your oven to 400°F and toss your tortilla strips with oil and salt until every piece is lightly coated. Spread them on a baking sheet in a single layer and bake for 8 to 10 minutes, shaking the pan halfway through, until they're golden and snapping between your fingers—this takes less time than you think, so stay nearby.

Building the aromatic base:

Heat oil in a large pot over medium heat and add chopped onion, letting it turn translucent and soft, about 5 minutes—this is where patience pays off. Once the onion is ready, add garlic, jalapeño, and red bell pepper, cooking for 2 to 3 minutes more until the kitchen smells alive.

Blooming the spices:

Stir in cumin, chili powder, smoked paprika, and oregano, cooking for just 1 minute until fragrant—you'll know it's ready when the smell hits you all at once. This step transforms the spices from flat to dimensional.

Bringing it together:

Pour in the diced tomatoes and chicken broth, stirring gently to combine, then bring to a simmer over medium-high heat. Once the surface is dancing with small bubbles, add the shredded chicken, black beans, and corn, then let everything simmer gently for 15 minutes so the flavors knit together.

Finishing the flavor:

Stir in the lime juice and taste as you go, adding salt and pepper until the soup tastes the way you want it to feel. Lime is the final word here, so don't skip it.

Serving with intention:

Ladle the soup into bowls and crown each one with those crispy tortilla strips while they're still snapping. If you're adding toppings—avocado, cilantro, cheese, or a dollop of crema—do it now, just before anyone takes their first spoonful.

Save to Pinterest

I think of my daughter, still in bed that October afternoon, calling down to ask what smelled so good, then appearing at the kitchen doorway in her robe halfway through the second bowl. That's when soup stopped being about nourishment and became about presence, about someone you love feeling seen and cared for in the most ordinary, most essential way.

The Tortilla Strip Secret

The crispy tortilla strips are what make people remember this soup. I've learned that timing them to finish right as the soup goes into bowls matters—they should still be snapping, not softening into the broth. If you're making this for a crowd and the strips cool, spread them on a plate and hold them loosely under a warm spot; they'll stay crisp for another 10 minutes if you don't stack them tight. Some nights I make extra strips just to have them on hand, kept in an airtight container, because they're hard to resist.

Playing with Heat and Flavor

This soup is naturally adaptable, which is why it's lived in my kitchen for years. If you like more heat, leave some jalapeño seeds in or add a pinch of cayenne pepper at the end—start small because you can always add more, but you can't take it back. If you prefer pinto beans over black beans, they work just as well, and if someone at your table doesn't eat corn, swap it for diced zucchini or an extra handful of shredded chicken instead. The foundation is sturdy enough to take your preferences seriously.

Toppings as the Final Statement

The toppings are where people make this soup their own, and I've found that letting everyone build their own bowl takes the pressure off you and turns dinner into something collaborative. Diced avocado softens in the warmth and adds richness, fresh cilantro brings brightness, a handful of cheese melts into pockets of flavor, and a spoonful of crema cools the heat and creates cream in every bite. Some friends add lime wedges for extra brightness, while others squeeze them right in at the table.

• Have all your toppings prepped and arranged in small bowls before you ladle so people can customize without holding up the line.
• If you're not using dairy, skip the cheese and crema—the avocado and lime are enough to round out the flavors beautifully.
• Make the soup ahead if you want; it tastes even better the next day after flavors have mingled overnight.

Save to Pinterest

This soup asks for nothing but an afternoon and some open hands. Make it for someone you love, or make it for yourself on a day when comfort matters more than anything else.

Recipe Questions

→ Can I use flour tortillas instead of corn?

While corn tortillas are traditional for their authentic flavor and crisp texture, flour tortillas can be used as a substitute if needed.

→ How should I store leftovers?

Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to three days.

→ Is this dish very spicy?

The spice level is mild to medium. You can control the heat by removing all seeds from the jalapeño or adding extra chili powder.

→ Can I make this vegetarian?

Yes, simply swap the chicken broth for vegetable broth and replace the shredded chicken with an extra can of beans or tofu.

→ What is the best cheese garnish?

Monterey Jack or mild cheddar are excellent choices as they melt well and complement the zesty tomato broth without overpowering it.