Best Chicken Tortilla Soup

My neighbor stopped by on a chilly Tuesday evening, and I had nothing but chicken breasts and pantry staples staring back at me. Instead of ordering takeout, I threw together this tortilla soup almost by accident, and the aroma alone pulled her inside. She stayed for three bowls and left with the recipe written on a napkin. That one happy accident became my go-to when I need comfort without fuss.

I made this for a book club gathering last spring when everyone showed up hungry and tired from work. The moment I ladled it into bowls with those golden tortilla strips scattered on top, the whole table went quiet. Food has this strange power to pause conversation and reset the mood, and this soup did exactly that.

Ingredients

• Boneless, skinless chicken breasts: Two medium ones (about 400 g) poach gently in the broth and shred into tender pieces that absorb all the surrounding flavors.
• Yellow onion, red bell pepper, and jalapeño: Dice them small so they soften into the soup rather than staying as visible chunks; the jalapeño adds a whisper of heat without overwhelming everything.
• Garlic: Two cloves minced fine release their fragrance in seconds once the vegetables soften, so watch for that moment and add your spices right after.
• Fire-roasted diced tomatoes: The canned kind with their charred edges bring depth you can't fake; use the full liquid in the can.
• Frozen or canned corn: Brings sweetness that balances the lime and spice; drain it well so you're not adding excess liquid.
• Low-sodium chicken broth: Four cups is your base, and using low-sodium lets you control the salt and taste as you go.
• Chili powder, dried oregano, ground cumin, and smoked paprika: This combination creates warmth without heat; bloom them in the hot oil for 30 seconds so they wake up and perfume the whole pot.
• Lime juice and fresh cilantro: Add these at the very end so their brightness cuts through the richness instead of fading into the background.
• Corn tortillas and olive oil: Cut the tortillas into thin strips, toss with oil, and bake until they shatter between your fingers; homemade is infinitely better than store-bought croutons.

Instructions

Crisp those tortilla strips first:

Heat your oven to 180°C (350°F) and toss thin tortilla strips with a tablespoon of olive oil, spreading them on a baking sheet. Bake for 10 to 12 minutes, stirring once halfway through, until they're golden and crack when you bend them—these become the textural highlight of every bowl.

Build your flavor base:

In a large pot over medium heat, warm a tablespoon of olive oil and add your diced onion, red bell pepper, and jalapeño if using. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

Toast the aromatics:

Add your minced garlic and cook for just 1 minute until the smell fills your kitchen—this is the moment before anything else goes in.

Bloom the spices:

Sprinkle in the chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper, stirring constantly for about 30 seconds so the spices release their oils and flavor into the fat. You'll notice the aroma shift immediately.

Add the chicken and broth:

Nestle the two chicken breasts into the pot, then pour in your fire-roasted tomatoes with all their juice, the corn, a bay leaf, and the chicken broth. Bring everything to a boil, then lower the heat and simmer uncovered for 20 minutes until the chicken is cooked through and tender.

Shred and finish:

Pull out the chicken breasts with tongs, let them cool for a minute, then use two forks to shred them into bite-sized pieces and return them to the pot. Add the lime juice and fresh cilantro, taste carefully, and adjust salt or spices as needed.

Serve and celebrate:

Remove the bay leaf, ladle the soup into bowls, and crown each one with a handful of those crispy tortilla strips. Set out your toppings—avocado, cheese, sour cream, lime wedges—and let people build their own.

Save

There's something about soup that makes people relax and linger at the table longer than they planned. I watched my daughter, who usually rushes through meals, slow down and ask for seconds of this one, talking about school and friends between bites.

Why the Tortilla Strips Matter

Those golden, crispy strips are not just decoration—they're the textural anchor that makes this soup feel more substantial than it actually is. When they hit the warm broth, they soften just slightly on the outside while staying crunchy in the center, giving you something to bite into that keeps the whole bowl interesting.

The Art of Shredding Chicken

I used to cut cooked chicken into cubes, which felt clunky and wrong in soup. One day I grabbed two forks and pulled the meat apart into long, tender shreds that distribute throughout the bowl and catch the broth like little sponges. It's a small technique that transforms the eating experience entirely.

Toppings and Customization

This soup shines because it invites personalization—everyone gets to doctor their own bowl based on mood, hunger, or heat preference. I've watched people add avocado slices, a dollop of sour cream, crumbled cheese, or extra cilantro, and no two bowls ever look the same. The beauty is that the soup base is strong enough to support any combination without losing its identity.

• Keep lime wedges on the table so people can add brightness at the last moment.
• If you're serving vegetarians, have black beans warming on the side as a protein swap.
• Make extra tortilla strips because people always want more than you expect.

Save

This soup quietly became a regular in my dinner rotation because it asks nothing impossible of you and delivers comfort in a bowl. Make it once and you'll find yourself craving it on those afternoons when the kitchen needs to feel like home.

Recipe Q&A

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken works perfectly and saves time. Add the shredded meat during the last 5 minutes of simmering just to heat through, rather than cooking it for the full 20 minutes.

→ How can I make this soup spicier?

Leave the seeds in the jalapeño, add an extra jalapeño, or stir in a pinch of cayenne pepper. You can also serve with hot sauce on the side for individual heat preferences.

→ Can I make this soup vegetarian?

Absolutely. Replace the chicken with black beans or pinto beans, use vegetable broth instead of chicken broth, and add extra vegetables like zucchini or additional bell peppers for substance.

→ How do I store leftovers and how long will they keep?

Store the soup and tortilla strips separately in airtight containers in the refrigerator for up to 4 days. Keep the strips at room temperature to maintain crispness, and add them fresh when reheating the soup.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before freezing in airtight containers. Thaw overnight in the refrigerator and reheat on the stovetop. Make fresh tortilla strips when serving.

→ What can I substitute for fire-roasted tomatoes?

Regular diced tomatoes work fine, though you'll lose some smoky depth. To compensate, add an extra 1/4 teaspoon of smoked paprika or a dash of liquid smoke to the broth.