Chicken Tortilla Soup Crispy Strips

There's something about the smell of cumin hitting hot oil that instantly transports me to a kitchen I visited years ago in Oaxaca, where an older woman was stirring an enormous pot of this exact soup while her grandchildren played nearby. I've spent the years since trying to recreate that moment, and this version—with its balance of warmth and brightness—comes pretty close. The secret isn't just the spices; it's the crispy tortilla strips that shatter between your teeth, turning something comforting into something you actually crave.

I made this for my neighbor on a cold Tuesday evening when she mentioned offhandedly that she missed her mother's cooking, and watching her eyes close after the first spoonful felt like the best compliment I could ask for. She came back the next week asking if I'd teach her, so now it's become our Thursday thing—her in my kitchen, both of us chopping and stirring while her kids build forts in the living room.

Ingredients

• Olive oil: Use a good quality one here since it's the base flavor—cheap oil tastes thin and empty once everything else comes together.
• Yellow onion: Don't skip the caramelizing step; those three minutes make the difference between soup and broth.
• Garlic and jalapeño: Mince these fine so they dissolve into the background rather than shocking your palate.
• Bell pepper: Red ones are sweeter than green, which balances the heat beautifully.
• Spice blend (cumin, chili powder, smoked paprika, cayenne): Toast these in the oil for a minute before adding liquid—this step wakes them up and prevents that dusty, muted spice flavor.
• Canned tomatoes: San Marzano if you can find them, but any whole tomatoes crushed by hand will do.
• Chicken broth: Low-sodium matters because you're going to reduce this and season it yourself; otherwise it becomes overly salty.
• Chicken breasts: They'll cook in the broth and stay tender if you don't let it boil hard—keep it at a gentle simmer.
• Black beans and corn: These add body and sweetness without needing cream.
• Lime juice and cilantro: Add these at the very end to keep their brightness alive.
• Corn tortillas: Fresh ones crisp better than stale, so check the date on your package.
• Vegetable oil for frying: Neutral oil with a higher smoke point works best for the strips.

Instructions

Make the tortilla strips first:

Preheat your oven to 200°C and slice those tortillas into thin ribbons—they should be about as wide as your pinky finger. Toss them with oil and salt, spread them out so they don't touch, and slide them into the oven, giving them a gentle toss halfway through so they brown evenly on both sides.

Build your flavor base:

Heat olive oil in a large pot and let your diced onion sit in there for a full three minutes without stirring too much—you want it to start softening and turning translucent. Then add the garlic, pepper, and jalapeño and keep cooking until the whole mixture smells almost loud.

Wake up the spices:

Add your cumin, chili powder, paprika, and cayenne to the pan and cook for about a minute, stirring constantly so they don't burn. You'll know it's right when the oil looks darker and everything smells warm and complex.

Add the liquid and chicken:

Pour in your tomatoes and chicken broth, then nestle those raw chicken breasts right into the pot. Bring it to a gentle boil, then lower the heat and let it bubble softly for 15 to 18 minutes until the chicken is cooked through.

Shred and finish:

Fish out the chicken with tongs, let it cool just enough to handle, then shred it with two forks—big pieces that people can actually chew. Stir it back in along with the beans and corn, let everything warm through for five minutes, then taste and season with salt, pepper, and lime juice.

Serve with intention:

Ladle the soup into bowls and pile those crispy tortilla strips on top right before eating—the contrast between the hot broth and the crunch is the whole point.

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What surprised me most was how this simple combination became the thing people ask me to bring to potlucks, the thing they call me about when they're feeling under the weather, the thing that somehow feels both nourishing and exciting at the same time. That's when you know a recipe has moved from being just food into being something with meaning.

How to Make It Your Own

This recipe is forgiving and flexible—I've made it with rotisserie chicken when I was too tired to poach breasts, added diced zucchini for summer lightness, and thrown in a splash of hot sauce for friends who like the heat ramped up. The structure stays solid no matter what you do, which is why it's become my go-to when I need something reliable but still somehow special.

Timing and Make-Ahead Secrets

You can dice all your vegetables hours before you start cooking, store them in containers, and just pull them out when you're ready to go. The tortilla strips should absolutely be made fresh and eaten within a few hours, but the soup itself keeps beautifully in the refrigerator for three days and even gets more flavorful. Reheat gently so you don't break down all that tenderness you've built.

When to Serve This and Why

I make this on nights when I want everyone to feel cared for without spending hours at the stove, on Sundays when the weather turns cold, and on days when someone I love needs reminding that they're worth the effort. It's also the first thing I suggest to anyone learning to cook because it teaches you about building flavor, timing proteins, and how texture can make or break a dish.

• Pair it with a simple salad and warm tortillas on the side to make it a complete meal.
• Double the recipe and freeze the base without the crispy strips, which you can fry fresh when you reheat.
• Serve it in shallow bowls so people can actually see all the good things floating around in there.

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This soup is proof that some of the best dishes aren't fancy or complicated; they're just honest and made with a little care. Make it once and you'll understand why it keeps calling you back.

Recipe FAQs

→ How do you make the tortilla strips crispy?

Cut corn tortillas into thin strips, toss with vegetable oil and salt, then bake at 400°F for 8–10 minutes, tossing halfway until golden and crisp.

→ Can I prepare the soup without chicken?

Yes, substitute vegetable broth and add extra beans or diced zucchini for a vegetarian alternative.

→ What spices enhance the flavor of the broth?

Ground cumin, chili powder, smoked paprika, and optional cayenne pepper add warmth and depth to the broth.

→ How do you shred the chicken for best texture?

After cooking, use two forks to gently pull the cooked chicken breasts apart into tender, bite-sized shreds.

→ What toppings can complement this soup?

Suggested toppings include sliced avocado, shredded cheese, sour cream, fresh cilantro, and lime wedges for added flavor and creaminess.

→ Can I use store-bought rotisserie chicken?

Yes, add shredded rotisserie chicken towards the end of cooking to save time while maintaining flavor.