Chicken Tortilla Soup with Strips

The first time I made chicken tortilla soup, it was supposed to be just a quick Tuesday dinner. My roommate walked in midway through chopping and said the kitchen smelled like a taqueria, which I took as the highest compliment. We ended up eating straight from the pot, standing around the stove while those tortilla strips still hot from the oven crunched between every spoonful.

Last winter during a particularly miserable cold snap, my sister called complaining she needed something that felt like a hug. I brought over a pot of this soup, and we spent three hours at her kitchen table watching steam curl off our bowls. She texted me the next morning that she had the rest for breakfast, cold from the fridge, and still wanted more.

Ingredients

• 2 boneless skinless chicken breasts: poaching them right in the broth keeps them incredibly tender and infuses the liquid with flavor
• 1 litre low-sodium chicken broth: starting with less salt lets you control the seasoning at the end, especially with all those bold spices
• 1 medium onion, 3 cloves garlic, 1 red bell pepper, 1 jalapeño: this foundation of aromatics builds layers of flavor that develop as they simmer together
• 1 can diced tomatoes and 2 tablespoons tomato paste: the double tomato approach gives both body and that deep umami richness
• 1 cup corn and 1 can black beans: these add sweetness, texture, and make the soup substantial enough to be a full meal
• 1 teaspoon each cumin and chili powder, plus smoked paprika and oregano: this spice blend hits that perfect balance of smoky, earthy, and gently warm without overwhelming
• 4 corn tortillas, cut into strips: making your own crispy strips is worth the few extra minutes they stay crunchy longer than store-bought

Instructions

Crisp the tortilla strips:

Toss the tortilla strips with oil and bake at 200°C for 8-10 minutes, stirring once so they brown evenly. The kitchen will start smelling like toasty corn, which is your signal theyre almost done.

Build the flavor base:

Sauté the onion, garlic, bell pepper, and jalapeño in oil until softened and fragrant. This step takes about 5 minutes and is worth every second for the depth it adds.

Wake up the spices:

Stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Toast them for just 1 minute until the scent fills the air this is what prevents the soup from tasting flat.

Add depth with tomatoes:

Mix in the tomato paste and diced tomatoes, letting them cook for 2 minutes. This concentrates their sweetness and creates a richer base for the broth.

Simmer the chicken:

Pour in the broth, add the whole chicken breasts, and bring everything to a gentle bubble. Cover and let it cook for 15-18 minutes until the chicken is cooked through.

Shred and finish:

Pull out the chicken, shred it with two forks, and return it to the pot along with the corn and beans. Let everything meld together for 5 more minutes before tasting and adjusting the salt.

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I once forgot to buy fresh cilantro and ended up using parsley from my garden, and honestly, it worked beautifully. The soup became a regular at our Sunday potlucks after that, with everyone requesting their own batch of extra crispy strips to top their bowls.

Make It Your Own

Sometimes I add a diced zucchini along with the peppers if my garden is overflowing. The vegetable soaks up those spices and adds a little more bulk without changing the flavor profile.

Serving Suggestions

This soup deserves a proper spread of toppings. Set out bowls of avocado, cheese, sour cream, and lime wedges, and let everyone build their own perfect spoonful.

Leftover Magic

The soup actually tastes better the next day after all those spices have had time to mingle. Store the tortilla strips separately in an airtight container and they will stay perfectly crisp.

• Mason jars make excellent containers for taking this to work
• Pack a small baggie of garnishes to add right before eating
• The broth thickens overnight, so add a splash of water when reheating

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There is something deeply satisfying about a soup that can comfort and energize in the same bowl. I hope this finds its way into your regular rotation.

Recipe Questions

→ Can I make this soup ahead of time?

Absolutely. The flavors actually deepen and improve after resting in the refrigerator for 1-2 days. Store the soup and tortilla strips separately to maintain crunch. Reheat gently on the stove, adding a splash of broth if needed.

→ How do I store and reheat leftovers?

Keep the cooled soup in an airtight container for up to 4 days. Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Warm on medium heat, stirring occasionally, until steaming throughout.

→ What can I substitute for the chicken breasts?

Rotisserie chicken works beautifully for a quicker version. Simply shred about 3 cups and add during the final 5 minutes of simmering. For a vegetarian option, use extra black beans or butternut squash cubes.

→ How can I adjust the spice level?

For mild heat, remove all jalapeño seeds and membranes. Keep some seeds for medium spice, or add a pinch of cayenne with the other spices. You can also serve hot sauce on the side so everyone can customize their bowl.

→ Can I fry the tortilla strips instead of baking?

Yes. Heat about 1/2 inch oil in a skillet over medium-high heat. Fry strips in batches for 30-60 seconds until golden and crisp. Drain on paper towels and season lightly with salt while still warm.

→ What other toppings work well?

Beyond the classic avocado, cilantro, cheese, and lime, try pickled red onions, radish slices, sliced scallions, or a dollop of Mexican crema. Crushed tortilla chips or pepitas add extra texture.