Chicken Tortilla Soup (Printable)

Mexican soup with tender chicken, pinto beans, spices, and crispy tortilla strips topped with fresh garnishes.

# Ingredient List:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 can (15 ounces) 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 fresh or frozen corn kernels

→ Soup Base

08 - 1 can (28 ounces) 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 Make:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4 to 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 from the spices.
03 - Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle the chicken breasts into the soup.
04 - Bring to a simmer. Cover and cook for 18 to 20 minutes, or until chicken is cooked through.
05 - Remove chicken breasts from the pot and shred them using two forks. Return shredded chicken to the soup.
06 - Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Meanwhile, heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, about 1 to 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 slices, and a squeeze of lime. Add sour cream if desired.

# Expert Hints:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress or takeout guilt.
  • Every spoonful tastes like someone who knows what they're doing made it, even though the technique is genuinely forgiving.
  • The crispy tortilla strips add texture that makes the whole thing feel restaurant-quality at home.
02 -
  • Don't skip blooming the spices in that 30 seconds of heat; it releases their essential oils and makes the entire soup taste more intentional and alive.
  • If you use rotisserie chicken to save time, shred it finely and add it in step 6 with the beans; it'll warm through and absorb enough broth to taste like it simmered all along.
03 -
  • Make the soup base a day ahead and add the chicken when you're ready to serve; the flavors actually deepen and become more harmonious overnight.
  • For extra depth, char the onion and bell pepper in a dry skillet before sautéing them in oil; the caramelization adds a subtle smokiness that rounds out the whole dish.
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