Pin it There's something about the smell of cumin and smoked paprika hitting hot oil that instantly transports me to a small kitchen where I first learned this soup wasn't just about throwing ingredients into a pot. A friend's abuela watched me work through it, nodding quietly until I reached for the lime, and that's when she smiled. She didn't say much, but that one squeeze of citrus at the end was the moment everything clicked into place, and I understood why this soup shows up on tables when people actually want to feel cared for.
I made this for a neighbor who'd just moved in during winter, and watching her face when she tasted it was honestly better than any compliment. She asked for the recipe the moment she finished, and I realized then that simple food made with attention somehow says what you can't always put into words.
Ingredients
- Boneless, skinless chicken breasts (2, about 400 g): They stay tender when simmered gently in broth, and shredding them by hand gives you better texture than any shortcut.
- Yellow onion, diced (1 medium): This is your flavor foundation; don't rush this step or skip the sautéing, because raw onion tastes sharp rather than sweet.
- Garlic, minced (2 cloves): Add it after the onion softens so it perfumes the oil without burning into bitterness.
- Red bell pepper, diced (1): It adds natural sweetness and color; the sweetness balances the heat from the spices beautifully.
- Frozen or canned corn (1 cup, drained): Fresh corn in season is even better, but frozen works just as well and saves you the work.
- Jalapeño, seeded and finely chopped (1, optional): Removing the seeds keeps the heat manageable, but leave them in if you want this soup to wake you up.
- Fire-roasted diced tomatoes (1 can, 400 g): The roasting adds depth that regular canned tomatoes just can't match, so don't swap them out.
- Low-sodium chicken broth (1 liter or 4 cups): Low-sodium lets you control the salt and means you taste the soup, not the seasoning.
- Bay leaf (1): It quietly builds flavor over time; remember to fish it out before serving.
- Chili powder, dried oregano, ground cumin, and smoked paprika: These spices work together like a conversation, each one supporting the others without drowning them out.
- Lime juice (1 lime, freshly squeezed): Bottled lime juice tastes tinny; fresh lime is the moment that makes this soup taste alive.
- Fresh cilantro (1/4 cup, chopped, plus extra): It's herbaceous and bright; add it at the end so it doesn't cook into invisibility.
- Corn tortillas (4), cut into strips: Baking them yourself gives you control over crispness and lets you catch them right before they burn.
- Olive oil (1 tablespoon for tortillas, 1 tablespoon for sautéing): Good olive oil matters here since it's tasted, not hidden.
Instructions
- Make the tortilla strips first:
- Preheat your oven to 180°C (350°F) and toss thin tortilla strips with a tablespoon of olive oil, spreading them on a baking sheet. Bake for 10 to 12 minutes, turning them once halfway through, until they're golden and crisp enough to break cleanly between your fingers.
- Sauté the vegetables:
- Heat olive oil in a large pot over medium heat, then add your diced onion, red bell pepper, and jalapeño if you're using it. Let them soften and sweeten together for 4 to 5 minutes, stirring occasionally.
- Wake up the spices:
- Add your minced garlic and cook for about a minute until it smells amazing, then sprinkle in the chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Stir for just 30 seconds to toast them slightly and release their oils.
- Build the soup:
- Add your chicken breasts, the fire-roasted tomatoes with their juice, the corn, bay leaf, and chicken broth. Bring it all to a boil, then lower the heat and let it simmer uncovered for about 20 minutes until the chicken is cooked through and tender.
- Shred and finish:
- Remove the chicken breasts to a cutting board and shred them with two forks until they fall apart naturally, then return them to the pot. Squeeze in your fresh lime juice and stir in the cilantro, tasting as you go and adjusting salt and pepper until it feels right to you.
- Serve with intention:
- Fish out the bay leaf, ladle the soup into bowls, and pile on the tortilla strips while they're still crisp. Add avocado, cheese, sour cream, or extra cilantro depending on what you're craving.
Pin it I've watched this soup become the thing my family asks for when someone needs comfort, or when we're sitting around the table on a night that feels uncertain. There's something grounding about a bowl this warm and honest.
The Magic of Texture
What makes this soup memorable isn't just flavor; it's the contrast between the soft chicken and corn, the broth that carries warmth into your chest, and those crispy tortilla strips that snap between your teeth. Every element serves a purpose, which is why I always crisp my tortilla strips fresh instead of making them ahead. If you bake them and leave them sitting, they'll soften and lose that satisfying crunch that people actually look forward to.
Customizing Your Heat Level
The spice level in this soup is gentle enough for most people, but it's also built to adjust easily. If your crowd likes more heat, leave the seeds in your jalapeño, add a pinch of cayenne toward the end, or even slice a fresh serrano and float it on top of individual bowls so people can control their own experience. If you're cooking for someone who prefers milder flavors, you can skip the jalapeño entirely and still have a soup that tastes full and complete.
When You're Short on Time
Rotisserie chicken from the grocery store is honestly one of the best shortcuts in cooking, and using it here cuts your simmering time in half since the chicken is already cooked. Just shred it and add it near the end instead of simmering it in the broth, and your soup goes from 45 minutes to closer to 20. You can also prep your vegetables the night before, keeping the broth and spices separate until you're ready to cook, which means all you do the next day is heat and combine.
- Store leftover soup in the refrigerator for up to three days, or freeze it without the tortilla strips and reheat gently.
- Toast your tortilla strips fresh each time because that crispness is what people remember and ask for again.
- Make extra lime wedges for serving since everyone will want to squeeze in their own amount, and that personal touch matters.
Pin it This soup has a quiet way of becoming part of your life once you make it once. It asks for nothing fancy and gives back comfort in every spoonful.
Recipe FAQs
- → How spicy is this soup?
The soup has a mild to medium spice level. You can control the heat by removing jalapeño seeds for milder flavor or leaving them in for more kick. Add cayenne if you prefer it spicier.
- → Can I make this vegetarian?
Yes, simply omit the chicken and substitute vegetable broth for chicken broth. Add black beans or extra vegetables to maintain protein and heartiness.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Keep tortilla strips separate to maintain their crunch. Reheat gently on the stovetop.
- → Can I use rotisserie chicken?
Absolutely! Using shredded rotisserie chicken reduces cooking time significantly. Add it during the last 5-10 minutes of simmering just to heat through.
- → What other toppings work well?
Try diced avocado, shredded Mexican cheese blend, sour cream, sliced radishes, pickled red onions, or extra cilantro. Warm tortillas or crusty bread make perfect accompaniments.
- → Is this gluten-free?
Yes, as long as you use certified gluten-free corn tortillas for the strips and check that your chicken broth and other ingredients are gluten-free.