Chicken Tortilla Soup Crispy Strips (Printable)
Vibrant, comforting Mexican-inspired chicken soup with tender chicken, vegetables, and spices, topped with crispy tortilla strips.
# What You'll Need:
→ For the Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 jalapeño, seeded and finely chopped (optional)
05 - 1 red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 (14.5 ounce) can diced tomatoes
13 - 4 cups chicken broth
14 - 1 (15 ounce) can black beans, drained and rinsed
15 - 1 cup frozen or canned corn kernels
16 - 2 cups cooked chicken, shredded
17 - Juice of 1 lime
18 - 2 tablespoons chopped fresh cilantro
→ For the Crispy Tortilla Strips
19 - 4 small corn tortillas, cut into thin strips
20 - 2 tablespoons vegetable oil
21 - Pinch of salt
→ For Serving (Optional Garnishes)
22 - Diced avocado
23 - Shredded cheese (cheddar, Monterey Jack, or queso fresco)
24 - Sour cream
25 - Extra chopped cilantro
26 - Lime wedges
# How to Make It:
01 - Preheat your oven to 400°F. In a medium bowl, toss the thinly cut corn tortilla strips with 2 tablespoons of vegetable oil and a pinch of salt until evenly coated. Spread the seasoned tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes, stirring them halfway through the cooking time, until they are golden brown and perfectly crisp. Set them aside to cool.
02 - In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion, minced garlic, finely chopped jalapeño (if using), and diced red bell pepper. Sauté the vegetables for 4 to 5 minutes, stirring occasionally, until they have softened. Stir in the ground cumin, chili powder, smoked paprika, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to sauté for 1 minute more, allowing the spices to become fragrant.
03 - Add the 14.5-ounce can of diced tomatoes (undrained), 4 cups of chicken broth, the drained and rinsed 15-ounce can of black beans, and 1 cup of corn kernels (frozen or canned) to the pot. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
04 - Stir in the 2 cups of shredded cooked chicken (such as rotisserie or poached chicken) into the simmering soup. Continue to simmer for an additional 5 minutes, or until the chicken is thoroughly heated through. Remove the pot from the heat and stir in the fresh juice of 1 lime and 2 tablespoons of chopped fresh cilantro. Taste the soup and adjust any seasonings as needed.
05 - Ladle the hot Chicken Tortilla Soup into individual serving bowls. Top each serving generously with the prepared crispy tortilla strips and any desired optional garnishes, such as diced avocado, shredded cheese (cheddar, Monterey Jack, or queso fresco), a dollop of sour cream, extra chopped cilantro, and a lime wedge for squeezing.
# Expert Advice:
01 -
- It's surprisingly quick to pull together, making even a weeknight feel like a special occasion.
- The way the crispy tortilla strips melt into the warm, spicy broth is pure magic, a texture contrast you'll crave.
02 -
- Always taste your soup right before serving, as a little extra salt or a squeeze of lime can completely transform the flavors.
- Don't skip baking or frying those tortilla strips; they're not just a garnish, they're the essential textural counterpoint to the soft soup.
03 -
- This soup tastes even better the next day, so consider making a double batch for effortless lunch leftovers throughout the week.
- For a subtle smokiness, try grilling your bell pepper and jalapeño briefly before dicing them for the soup base.