Best Chicken Tortilla Soup (Printable Version)

Flavorful Mexican soup with tender chicken, fire-roasted tomatoes, corn, and crispy tortilla strips

# Ingredient List:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 14 oz)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained
06 - 1 jalapeño pepper, seeded and finely chopped
07 - 1 lime, juiced
08 - 1/4 cup fresh cilantro, chopped

→ Canned Goods

09 - 1 can (14 oz) fire-roasted diced tomatoes
10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 bay leaf
12 - 1 1/2 teaspoons chili powder
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper to taste

→ Tortilla Strips

17 - 4 corn tortillas, cut into thin strips
18 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 350°F. Toss tortilla strips with 1 tablespoon olive oil and spread on a baking sheet. Bake for 10-12 minutes, turning once, until golden and crisp. Set aside.
02 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chili powder, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds to release flavors.
05 - Add chicken breasts, fire-roasted tomatoes with juice, corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
06 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the pot.
07 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed. Discard bay leaf.
08 - Ladle soup into bowls and top with crispy tortilla strips. Add desired optional toppings.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, which means you can make it on a random Tuesday without the whole evening disappearing.
  • The crispy tortilla strips give you that textural surprise that makes every spoonful feel intentional rather than boring.
  • Lime and cilantro at the finish taste so bright and alive that it feels like sunshine in a bowl.
02 -
  • Don't skip shredding the chicken by hand; a food processor turns it into a mushy texture that dissolves into the broth instead of staying distinct and hearty.
  • Adding lime juice at the very end is non-negotiable because cooking it away loses all that brightness that makes this soup taste alive and fresh.
03 -
  • Use fire-roasted tomatoes specifically because the roasting adds a complexity that regular canned tomatoes can't match, and it costs the same.
  • Never skip the cilantro at the end because it's the moment this soup goes from good to bright and alive on your tongue.
Go Back