Easy Chicken Tortilla Soup with Crispy Tortilla Strips

This chicken tortilla soup is bright, smoky, cozy and fun to eat. Chicken breasts poach right in a tomato and chile broth with black beans, corn and warm spices, then get shredded and stirred back in. The best part is the toppings: crispy homemade tortilla strips, creamy avocado, cheese, cilantro and a squeeze of lime.

In this post I cover why the recipe works, the ingredients, the step-by-step method, how to make crunchy tortilla strips, tips, variations, common mistakes and storage. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why This Chicken Tortilla Soup Works

There are a lot of versions of this Mexican chicken soup out there, from thin brothy bowls to thick creamy ones. Mine lands right in the middle: a rich, slightly thick broth that is full of flavor but still light enough to enjoy any night of the week.

• Chicken poached in the soup. Cooking the chicken right in the broth keeps it juicy and flavors the soup at the same time, with no extra pan needed.
• Fire-roasted tomatoes and chipotle. These two ingredients add deep, smoky flavor in minutes, the kind that usually takes hours.
• Corn tortillas in the broth. Two tortillas simmered and blended into part of the soup give it body and that unmistakable toasted corn flavor.
• Toasted spices. Blooming the cumin, chili powder and oregano in oil wakes them up and makes the broth taste richer.
• Fresh finish. A squeeze of lime and a handful of cilantro right before serving make every flavor pop.

It is naturally gluten free when you use corn tortillas, it freezes well and it is a fantastic way to feed a family on a busy weeknight.

Ingredients You Will Need

Here is what you need for this easy chicken tortilla soup. Most of it comes straight from the pantry.

• Chicken: 1 1/2 pounds (680 g) of boneless, skinless chicken breasts or thighs. Thighs stay a little juicier if you have them.
• Onion, bell pepper and jalapeño: They create a flavorful vegetable base. Remove the jalapeño seeds for a milder soup.
• Garlic: Three cloves, minced.
• Spices: Ground cumin, chili powder, dried oregano and smoked paprika.
• Chipotle in adobo: One minced pepper plus a teaspoon of the sauce adds smoky heat. Use less for a family-friendly pot.
• Fire-roasted diced tomatoes: One 14.5-ounce can, with juices.
• Chicken broth: Six cups of low-sodium broth.
• Black beans and corn: One can of beans, rinsed, and a cup and a half of frozen or canned corn.
• Corn tortillas: Two torn into the soup, plus six more for the crispy strips.
• Lime and cilantro: For a fresh, zesty finish.

For toppings, I like diced avocado, shredded Monterey Jack or cotija cheese, sour cream, sliced radishes and extra lime wedges. Use whatever your family loves.

How to Make Chicken Tortilla Soup

You need one large Dutch oven or soup pot, plus a baking sheet for the tortilla strips. Start the strips while the soup simmers so everything is ready at the same time.

1. Sauté the vegetables. Heat the oil in a 5 to 6-quart Dutch oven over medium heat. Add the onion, bell pepper and jalapeño and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds.
2. Bloom the spices. Stir in the cumin, chili powder, oregano, smoked paprika and chipotle and cook for 1 minute until fragrant.
3. Build the broth. Add the tomatoes, broth, salt and two corn tortillas torn into pieces. Bring to a boil.
4. Poach the chicken. Add the chicken, reduce the heat to a gentle simmer, cover and cook for 15 to 20 minutes, until the thickest part reaches 165°F (74°C).
5. Shred the chicken. Transfer the chicken to a cutting board and shred it with two forks.
6. Blend for body. Use an immersion blender to briefly blend part of the broth, just until the tortilla pieces disappear and the soup thickens slightly.
7. Finish the soup. Stir in the shredded chicken, black beans and corn and simmer for 5 minutes. Turn off the heat, add the lime juice and cilantro and season to taste.
8. Serve. Ladle into bowls and pile on the tortilla strips and toppings.

If you do not have an immersion blender, transfer 2 cups of the broth with the tortilla pieces to a blender, vent the lid, blend until smooth and stir it back in.

How to Make Crispy Tortilla Strips

Homemade tortilla strips are so much better than chips from a bag, and they take only a few minutes of hands-on time.

1. Heat the oven. Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the tortillas. Stack six corn tortillas, cut them in half and then into thin 1/4-inch strips.
3. Season them. Toss the strips with 1 1/2 tablespoons of oil, a pinch of salt and a pinch of chili powder.
4. Bake. Spread them in a single layer and bake for 10 to 14 minutes, tossing halfway, until golden and crisp. They crisp up even more as they cool.

Prefer frying? Heat 1/2 inch of oil to 350°F (175°C) and fry the strips in small batches for 1 to 2 minutes until golden, then drain on paper towels and salt right away. In an air fryer, cook them at 375°F (190°C) for 5 to 7 minutes, shaking the basket often.

Build a Tortilla Soup Toppings Bar

Toppings are half the fun of tortilla soup, and setting out a little toppings bar lets everyone build the bowl they love. It is also an easy way to please picky eaters and spice lovers at the same table.

• Creamy: Diced avocado, sour cream, Mexican crema or a spoonful of plain Greek yogurt.
• Cheesy: Shredded Monterey Jack, pepper jack, sharp cheddar or crumbled cotija.
• Crunchy: Homemade tortilla strips, toasted pepitas or thinly sliced radishes.
• Fresh: Chopped cilantro, sliced green onions, diced red onion and extra lime wedges.
• Spicy: Pickled jalapeños, sliced fresh serranos or a few dashes of your favorite hot sauce.

For game day or a casual fall get-together, keep the soup warm in a slow cooker on the warm setting and arrange the toppings in small bowls around it. Guests can serve themselves, and the tortilla strips stay crispy because each person adds them right before eating.

Tips for the Best Mexican Chicken Soup

• Do not boil the chicken hard. A gentle simmer keeps it tender and juicy instead of stringy.
• Use a thermometer. Pull the chicken as soon as it reaches 165°F (74°C) for the best texture.
• Adjust the heat at the end. Add more chipotle or adobo sauce once you taste the finished broth.
• Add lime last. Fresh lime juice tastes brightest when stirred in off the heat.
• Top right before eating. Tortilla strips go soft quickly, so add them to each bowl at the table.

If you love bold Mexican-inspired flavors, try my easy chicken burrito bowls, the cozy crockpot taco soup or the creamy white chicken chili with green chiles. You will find many more cozy bowls in my soup and stew recipes.

Easy Variations

• Rotisserie chicken shortcut: Skip the poaching and stir in 3 to 4 cups of shredded rotisserie chicken with the beans. Simmer the broth for 15 minutes before adding it.
• Creamy chicken tortilla soup: Stir in 4 ounces of softened cream cheese or 1/2 cup of heavy cream at the end over low heat.
• Slow cooker: Add everything except the beans, corn, lime and cilantro to a slow cooker. Cook on low for 6 hours or high for 3 hours, shred the chicken, blend part of the broth, then stir in the rest.
• Instant Pot: Sauté the vegetables and spices, add the broth, tomatoes, tortillas and chicken and pressure cook on high for 10 minutes with a 10-minute natural release.
• Extra veggie: Add a diced zucchini or a cup of diced sweet potato with the broth.
• Spicier: Leave the jalapeño seeds in and add a second chipotle pepper.

Each version keeps the same smoky broth and crunchy toppings, so pick the one that fits your schedule and enjoy.

Common Mistakes and How to Fix Them

These are the most common issues with chicken tortilla soup and the easy fixes for each.

Make Ahead, Storage and Reheating

Cool the soup and refrigerate it in airtight containers within 2 hours for up to 4 days. Store the tortilla strips in an airtight container at room temperature for up to 3 days. The USDA has more details on leftovers and food safety.

Reheat on the stove over medium heat or in the microwave until steaming hot and 165°F (74°C). Add a splash of broth if it has thickened, then refresh it with a squeeze of lime.

This soup freezes beautifully. Freeze it without the toppings in freezer-safe containers for up to 3 months, then thaw overnight in the refrigerator and reheat. It is a great recipe to double so you have an easy dinner waiting on a busy night.

Frequently Asked Questions

Ready to cook? Here is the full printable chicken tortilla soup recipe with exact measurements and estimated nutrition.

Easy Chicken Tortilla Soup

Shredded chicken, black beans and corn in a smoky tomato and chile broth, topped with crispy baked tortilla strips, avocado and lime.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican-American

Calories: 360

Ingredients Method Notes

Ingredients

  

Soup

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 1 jalapeño seeded and minced
• 3 cloves garlic minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano Mexican oregano if you have it
• 1/2 teaspoon smoked paprika
• 1 chipotle pepper in adobo minced, plus 1 teaspoon adobo sauce
• 1 can fire-roasted diced tomatoes 14.5 ounces (411 g), with juices
• 6 cups low-sodium chicken broth (1.4 liters)
• 1 1/2 teaspoons salt plus more to taste
• 2 corn tortillas torn into pieces
• 1 1/2 pounds boneless skinless chicken breasts or thighs (680 g)
• 1 can black beans 15 ounces (425 g), drained and rinsed
• 1 1/2 cups corn kernels frozen or canned and drained (210 g)
• 2 tablespoons lime juice fresh
• 1/3 cup fresh cilantro chopped

Tortilla strips

• 6 corn tortillas cut into thin strips
• 1 1/2 tablespoons vegetable oil
• 1 pinch salt and chili powder

Toppings

• 1 avocado diced
• 1/2 cup Monterey Jack or cotija cheese shredded or crumbled
• sour cream and lime wedges for serving

Method

 

Tortilla strips

1. Preheat the oven to 400°F (200°C). Toss the tortilla strips with oil, salt and chili powder, spread on a parchment-lined baking sheet and bake for 10 to 14 minutes, tossing halfway, until golden and crisp.

Soup

1. Heat the oil in a Dutch oven over medium heat. Cook the onion, bell pepper and jalapeño for 5 minutes. Add the garlic for 30 seconds.
2. Stir in the cumin, chili powder, oregano, smoked paprika and chipotle with adobo and cook for 1 minute.
3. Add the tomatoes, broth, salt and torn tortillas and bring to a boil.
4. Add the chicken, reduce to a gentle simmer, cover and cook for 15 to 20 minutes until it reaches 165°F (74°C).
5. Remove the chicken and shred it with two forks.
6. Briefly blend part of the broth with an immersion blender until the tortilla pieces disappear.
7. Stir in the chicken, black beans and corn and simmer for 5 minutes. Turn off the heat and stir in the lime juice and cilantro. Season to taste.
8. Serve topped with tortilla strips, avocado, cheese, sour cream and lime wedges.

Notes

Heat level: Use half a chipotle pepper for a mild soup.

Freezing: Freeze without toppings for up to 3 months.

Storage: Refrigerate for up to 4 days and reheat to 165°F (74°C).

Nutrition is an estimate per serving including tortilla strips but not toppings.

I hope this smoky, crunchy soup brings a little sunshine to your fall table. If you make it, please leave a comment and a star rating below and tell me your favorite toppings. Happy cooking, friends!