Chicken Tortilla Soup Crispy Strips

There's something about the smell of cumin and chili powder hitting hot oil that instantly transports me back to a Sunday afternoon when my neighbor brought over a steaming pot of tortilla soup, and I watched her work in my kitchen with such ease that I knew I had to learn her way. Years later, I've made this version countless times, and it's become my go-to when I want something that feels both comforting and bright, with the bonus of those crispy tortilla strips that always disappear first.

I made this for a group of friends during a particularly gray winter, and I watched how the bright orange-red broth and those golden strips seemed to lift everyone's mood before they even took a spoonful. That's when I realized this soup isn't just nourishing—it's a small act of care that actually works.

Ingredients

• Olive oil: A good quality one makes a real difference in building the base flavor, so don't skimp here.
• Yellow onion and garlic: These two create the aromatic foundation that everything else builds on.
• Red bell pepper and jalapeño: The pepper brings sweetness while the jalapeño adds personality and gentle heat.
• Ground cumin, chili powder, smoked paprika, and cayenne pepper: This spice blend is what makes the soup sing—each one adds depth, and together they're unmistakable.
• Canned diced tomatoes: Using canned means you get consistent results year-round without hunting for perfect fresh tomatoes.
• Chicken broth: Low-sodium lets you control the final seasoning without the soup becoming too salty.
• Boneless, skinless chicken breasts: They cook gently in the broth and shred into perfect tender pieces.
• Black beans and frozen corn: These add substance and texture, and frozen corn is honestly better than fresh here because it's picked at peak ripeness.
• Lime juice and fresh cilantro: These finishers brighten everything and are non-negotiable.
• Corn tortillas: Cut into strips and crisped in the oven, they become addictively crunchy.
• Vegetable oil for tortilla strips: A neutral oil works best so nothing competes with the toasted corn flavor.

Instructions

Crisp the tortilla strips first:

Preheat your oven to 200°C (400°F) and cut your tortillas into thin strips about 1 cm wide. Toss them in vegetable oil and salt, spread them on a baking sheet in a single layer, and bake for 8–10 minutes, tossing halfway through, until they're golden and crispy.

Build the flavor base:

Heat olive oil in a large pot over medium heat and sauté your diced onion for about 3 minutes until it starts to soften. Add minced garlic, diced bell pepper, and chopped jalapeño and cook for another 3 minutes, stirring occasionally so everything gets to know each other.

Toast the spices:

Stir in your cumin, chili powder, smoked paprika, and cayenne pepper and let them cook for just 1 minute—you'll smell when they're ready, that warm, toasted aroma that fills the whole kitchen. This step is crucial because it wakes up the spices and deepens their flavor.

Build the broth:

Add your canned diced tomatoes, chicken broth, and chicken breasts and bring everything to a boil. Once it's bubbling, reduce the heat, cover the pot, and let it simmer gently for 15–18 minutes until the chicken is cooked through.

Shred and finish:

Remove the chicken breasts with tongs, place them on a cutting board, and shred them with two forks until you have tender, bite-sized pieces. Return the shredded chicken to the pot, add your black beans and corn, and simmer for 5 more minutes.

Season to perfection:

Taste the soup and add salt and pepper as needed, then finish with a generous squeeze of lime juice and a handful of fresh cilantro. The lime brightens everything and cuts through the richness beautifully.

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I once made this soup for my sister when she was going through a rough patch, and I remember her closing her eyes as she took that first spoonful, and the way the tension in her shoulders seemed to ease. Food can't fix everything, but sometimes it's exactly what someone needs in that moment.

Making It Your Own

One of the best things about this soup is how forgiving it is when you want to improvise. I've added diced zucchini when I had it, swapped in rotisserie chicken when time was tight, and even added a splash of lime juice earlier in the cooking process if I was tasting as I went and wanted more brightness throughout. The skeleton of the recipe is sturdy enough to handle your creativity.

The Heat Question

The amount of spice in this soup is moderate and approachable, but I know plenty of people who want more fire. If that's you, try leaving some seeds in the jalapeño instead of removing them all, or bump up the cayenne pepper a pinch at a time until it feels right. I always add it gradually because you can always make it hotter, but you can't take it back once it's in the pot.

Serving and Storage

Ladle the hot soup into bowls and pile on those crispy tortilla strips—don't be shy, they're the crown jewel here. Add sliced avocado, shredded cheese, a dollop of sour cream, or extra cilantro if you're feeling it. The soup keeps beautifully in the refrigerator for 3 days, though I recommend storing the tortilla strips separately in an airtight container so they stay crispy.

• Reheat gently on the stovetop and freshen up the tortilla strips in a warm oven for a minute or two before serving.
• Frozen leftover soup thaws quickly and tastes just as good the second time around.
• Make a double batch on a Sunday and you'll have easy lunches all week.

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This soup has become one of my most-requested dishes, and I think it's because it manages to be both easy enough for a busy weeknight and impressive enough to serve to people you want to impress. Make it, share it, and watch how something this simple can bring people together.

Recipe Questions & Answers

→ What type of chicken works best for this soup?

Boneless, skinless chicken breasts are ideal as they cook quickly and shred easily, blending well with the soup's texture.

→ How can I make the tortilla strips crispy?

Cut the tortillas into thin strips, toss with vegetable oil and salt, then bake at 200°C (400°F) for 8–10 minutes, turning halfway for even crispness.

→ Can I adjust the spiciness of the soup?

Yes, adding more cayenne pepper or leaving some seeds in the jalapeño will increase heat, while omitting them will make it milder.

→ What are good toppings to enhance the soup?

Try sliced avocado, shredded cheddar or Monterey Jack cheese, sour cream, fresh cilantro, and lime wedges for added freshness and richness.

→ Is there a vegetarian alternative for this dish?

Yes, replace chicken broth with vegetable broth and omit the chicken, increasing beans or adding vegetables like zucchini for protein and texture.