Chicken Tortilla Soup With Strips (Printable version)
Warm, zesty Mexican-style soup topped with crunchy corn strips and tender chicken.
# What You'll Need:
→ Crispy Tortilla Strips
01 - 6 small corn tortillas, cut into thin strips
02 - 2 tablespoons vegetable oil
03 - 1/2 teaspoon kosher salt
→ Soup
04 - 2 tablespoons vegetable oil
05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and diced
08 - 1 red bell pepper, diced
09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1 can (14 ounces) diced tomatoes
14 - 4 cups chicken broth
15 - 2 cups cooked shredded chicken (rotisserie or poached)
16 - 1 can (14 ounces) black beans, drained and rinsed
17 - 1 cup frozen or canned corn kernels, drained
18 - 2 tablespoons fresh lime juice
19 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
20 - 1 avocado, diced
21 - 1/2 cup fresh cilantro, chopped
22 - 1/2 cup shredded Monterey Jack or cheddar cheese
23 - 1/2 cup sour cream or Mexican crema
24 - Lime wedges
# Directions:
01 - Preheat the oven to 400°F. Toss the tortilla strips with vegetable oil and kosher salt, then spread evenly on a baking sheet. Bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Remove and set aside.
02 - In a large pot, heat vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in garlic, jalapeño, and red bell pepper and cook for an additional 2 to 3 minutes.
03 - Incorporate ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute until fragrant. Add the diced tomatoes and chicken broth, then bring to a simmer.
04 - Add shredded chicken, black beans, and corn kernels to the pot. Simmer gently for 15 minutes to allow flavors to meld.
05 - Stir in fresh lime juice. Adjust seasoning with salt and freshly ground black pepper to taste.
06 - Ladle the soup into bowls and top with crispy tortilla strips and optional garnishes such as diced avocado, chopped cilantro, shredded cheese, sour cream, and lime wedges.
# Expert advice:
01 -
- The crispy tortilla strips stay crunchy even after minutes in the broth, giving you that textural surprise every spoonful.
- It's naturally dairy-free but generous enough to load with toppings if you want them, making it work for any table.
- One pot plus one baking sheet means cleanup won't steal the joy from dinner.
02 -
- If your tortilla strips lose their crunch, it means they were slightly underbaked or the oven temperature was off; next time, lean toward 10 minutes and watch them closely because every oven is a little different.
- The lime juice is non-negotiable—without it, the soup tastes flat and one-dimensional, but with it, everything that was hiding in the background suddenly comes into focus.
- Don't skip blooming the spices in hot oil; it's the difference between a soup that tastes like you followed a recipe and one that tastes like you know what you're doing.
03 -
- Use rotisserie chicken from the market if you're short on time; it adds a subtle smokiness that deepens the whole pot without any extra work.
- If your broth tastes mild, taste and season it before adding the chicken and beans—that's your chance to build the base flavor you want to build on.