Chicken Tortilla Soup Crispy Strips (Print Version)
A hearty blend of chicken, vegetables, and crunchy tortilla strips in a rich, tomato-based broth.
# What You'll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 medium jalapeño, seeded and finely chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 1 can (14 oz) diced tomatoes
11 - 4 cups low sodium chicken broth
12 - 2 boneless, skinless chicken breasts (about 14 oz)
13 - 1 can (14 oz) black beans, drained and rinsed
14 - 1 cup frozen corn kernels
15 - Salt and pepper to taste
16 - Juice of 1 lime
17 - 2 tablespoons chopped fresh cilantro
→ Crispy Tortilla Strips
18 - 4 small corn tortillas
19 - 2 tablespoons vegetable oil
20 - 1/4 teaspoon kosher salt
→ Optional Toppings
21 - Sliced avocado
22 - Shredded cheddar or Monterey Jack cheese
23 - Sour cream
24 - Fresh cilantro
25 - Lime wedges
# How-To Steps:
01 - Preheat oven to 400°F. Slice tortillas into 0.4-inch wide strips. Toss with vegetable oil and kosher salt. Arrange strips in a single layer on a baking sheet and bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 minutes. Add garlic, red bell pepper, and jalapeño; cook and stir for an additional 3 minutes.
03 - Incorporate ground cumin, chili powder, smoked paprika, and optional cayenne pepper. Cook, stirring constantly, for 1 minute until aromatic.
04 - Add diced tomatoes, chicken broth, and chicken breasts to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 18 minutes until chicken is fully cooked.
05 - Remove chicken breasts and shred using two forks. Return shredded chicken to the pot. Stir in black beans and frozen corn kernels. Simmer for 5 more minutes.
06 - Season the soup with salt, pepper, lime juice, and chopped cilantro. Stir well to combine.
07 - Ladle the soup into bowls. Top generously with crispy tortilla strips and any preferred optional toppings.
# Expert Tips:
01 -
- Those homemade tortilla strips are criminally easy to make and taste nothing like store-bought versions.
- It comes together faster than takeout, and your kitchen smells like a proper meal the whole time.
- The soup is dairy-free but tastes rich and deeply flavorful, so it works for almost anyone at your table.
02 -
- Don't skip toasting those spices—it's the difference between a soup that tastes fine and one that tastes like you actually know what you're doing.
- Add the cilantro and lime at the very end, because heat destroys their brightness and you need that punch at the finish.
- The tortilla strips will only stay crispy if you add them right before serving, not minutes before, so time it carefully.
03 -
- Use a rasp grater on the garlic instead of mincing it by hand, and you'll get a more even distribution throughout the broth.
- Don't discard the liquid from canned tomatoes—that's flavor you paid for, and it belongs in the pot.