Pin it Treat yourself to the vibrant and bold flavors of this classic Chicken Tortilla Soup. This comforting Mexican staple combines tender shredded chicken and hearty pinto beans in a savory, aromatic broth that is both nourishing and deeply satisfying. Perfect for chilly evenings or family gatherings, it is a bowl of pure warmth.
Pin it This recipe is naturally gluten-free when using pure corn tortillas and provides a wholesome balance of protein and vegetables. Each serving delivers 390 calories and 28 grams of protein, making it a complete meal that doesn't compromise on flavor.
Ingredients
Protein & Beans
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 (15 oz / 425 g) can pinto beans, drained and rinsed
Vegetables
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, seeded and finely chopped
- 1 cup (160 g) frozen or fresh corn kernels
Soup Base
- 1 (28 oz / 800 g) can crushed tomatoes
- 4 cups (960 ml) low-sodium chicken broth
- 2 tbsp tomato paste
Spices & Seasonings
- 1 ½ tsp ground cumin
- 1 tsp dried oregano (Mexican preferred)
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 tsp salt, plus more to taste
- ½ tsp freshly ground black pepper
For Serving
- 6 corn tortillas, cut into strips
- Vegetable oil, for frying
- ½ cup (30 g) fresh cilantro, chopped
- ½ cup (60 g) cotija cheese, crumbled
- 2 limes, cut into wedges
- 1 avocado, sliced (optional)
- Sour cream (optional)
Instructions
- Step 1: Sauté Aromatics
- Heat 2 tbsp vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Step 2: Bloom Spices
- Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to bloom the spices.
- Step 3: Build the Base
- Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine. Nestle the chicken breasts into the soup.
- Step 4: Simmer Chicken
- Bring to a simmer. Cover and cook for 18–20 minutes, or until chicken is cooked through.
- Step 5: Shred the Meat
- Remove chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Step 6: Combine and Finish
- Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning if needed.
- Step 7: Prepare Tortilla Strips
- Meanwhile, heat ½ inch (1.25 cm) of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp (about 1–2 minutes). Drain on paper towels and season lightly with salt.
- Step 8: Garnish and Serve
- Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado, and a squeeze of lime. Add sour cream if desired.
Zusatztipps für die Zubereitung
To ensure the best results, use a large soup pot for the base and a dedicated skillet for frying the tortilla strips. A sharp chef's knife and a steady cutting board are essential for dicing the vegetables uniformly. For those with allergies, please note that this recipe contains dairy if cotija cheese or sour cream is used. Always double-check store-bought broth labels for hidden gluten if you require a strictly gluten-free meal.
Varianten und Anpassungen
You can easily adapt this soup to your preferences. If you're in a hurry, use a shredded rotisserie chicken and add it in at step 6 to save time. For a different bean profile, black beans work just as well as pinto beans. If you enjoy extra heat, leave the seeds in the jalapeño or add a generous pinch of cayenne pepper during the spice-blooming stage.
Serviervorschläge
This soup pairs beautifully with a light Mexican lager or a crisp, zesty Sauvignon Blanc. For a full feast, serve with extra lime wedges and fresh avocado slices on the side. The combination of the hot broth and the cold, creamy toppings like sour cream and cotija cheese creates a truly gourmet experience at home.
Pin it With its vibrant colors and rich aromas, this Chicken Tortilla Soup is more than just a meal—it is a celebration of Mexican-inspired comfort food. Enjoy every spoonful!
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Add the tortilla strips fresh when serving to maintain their crunch.
- → How do I make this soup spicier?
Leave the seeds in the jalapeño for extra heat, or add a pinch of cayenne pepper with the spices. You could also add diced chipotle peppers in adobo sauce during step 3 for a smoky spice level.
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken works perfectly and saves significant time. Skip the chicken cooking steps and simply add shredded rotisserie meat when you would add the shredded chicken back to the pot in step 5.
- → How do I store leftover tortilla strips?
Fried tortilla strips can be stored in an airtight container or zip-top bag at room temperature for 2-3 days. If they lose their crispness, refresh them in a 350°F oven for 5 minutes before serving.
- → Can I freeze this soup?
The soup base freezes beautifully for up to 3 months. However, avoid freezing with the corn or beans as their texture can become mushy. Add fresh corn and beans when reheating. Top with garnishes after thawing and reheating.
- → What can I serve alongside this soup?
This soup is quite filling on its own, but you could serve it with Mexican rice, warm corn tortillas, or a simple green salad with citrus vinaigrette. It also pairs nicely with crusty bread for dipping.