Chicken Tortilla Soup Crispy Strips (Printable)

A vibrant Mexican soup featuring tender chicken, veggies, and crunchy homemade tortilla strips.

# What You'll Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 medium jalapeño, seeded and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 1 can (14 oz) diced tomatoes
11 - 4 cups low sodium chicken broth
12 - 2 boneless, skinless chicken breasts (about 14 oz)
13 - 1 can (14 oz) black beans, drained and rinsed
14 - 1 cup frozen corn kernels
15 - Salt and pepper, to taste
16 - Juice of 1 lime
17 - 2 tablespoons chopped fresh cilantro

→ Crispy Tortilla Strips

18 - 4 small corn tortillas
19 - 2 tablespoons vegetable oil
20 - 1/4 teaspoon kosher salt

→ Optional Toppings

21 - Sliced avocado
22 - Shredded cheese (cheddar, Monterey Jack)
23 - Sour cream
24 - Fresh cilantro
25 - Lime wedges

# How-To Steps:

01 - Preheat oven to 400°F. Cut tortillas into 1/2-inch wide strips. Toss with vegetable oil and kosher salt, spread in a single layer on a baking sheet. Bake 8 to 10 minutes, turning halfway, until golden and crisp. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 minutes. Add minced garlic, diced red bell pepper, and chopped jalapeño; cook 3 minutes, stirring occasionally.
03 - Stir in ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute until aromatic.
04 - Add diced tomatoes, chicken broth, and chicken breasts. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until chicken is cooked through.
05 - Remove chicken breasts, shred using two forks, and return shredded chicken to the pot. Add black beans and frozen corn kernels; simmer for an additional 5 minutes.
06 - Season with salt, pepper, lime juice, and chopped cilantro. Stir to combine.
07 - Ladle soup into bowls. Top with crispy tortilla strips and desired optional toppings such as avocado, cheese, sour cream, fresh cilantro, or lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The homemade tortilla strips beat anything store-bought and add a satisfying crunch that keeps everyone coming back for another bowl.
  • You can customize it endlessly depending on what's in your fridge and how much heat you can handle.
02 -
  • Don't skip the step of toasting the spices in the oil—it's the difference between a flat soup and one with real character and depth.
  • The tortilla strips need to cool completely on the baking sheet so they crisp up fully; if you pull them off too early, they'll be soft and disappointing.
03 -
  • If you're short on time, use rotisserie chicken from the store—just shred it and add it in at the end with the beans and corn, which saves you nearly 20 minutes of simmering.
  • A squeeze of lime juice right at the end is what transforms good soup into memorable soup, so always have fresh limes on hand.

Return