Chicken Tortilla Soup Crispy Strips (Printable)
A vibrant soup with tender chicken, vegetables, and crunchy homemade tortilla strips in tomato 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. Cut tortillas into 1/2 inch wide strips. Toss with vegetable oil and kosher salt, then spread in a single layer on a baking sheet. Bake for 8 to 10 minutes, turning 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 until softened. Add garlic, bell pepper, and jalapeño; cook 3 more minutes, stirring frequently.
03 - Stir in ground cumin, chili powder, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant. Add diced tomatoes, chicken broth, and chicken breasts. Bring to a boil.
04 - Reduce heat to low, cover, and simmer for 15 to 18 minutes until chicken is fully cooked. Remove chicken from pot, shred with two forks, and return shredded meat to the pot.
05 - Add black beans and corn to the pot. Simmer for an additional 5 minutes. Season with salt, pepper, lime juice, and chopped cilantro.
06 - Ladle soup into bowls. Top generously with crispy tortilla strips and optional toppings such as sliced avocado, cheese, sour cream, fresh cilantro, and lime wedges.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The crispy tortilla strips add texture that makes people actually sit up and pay attention to their bowl.
- It's naturally dairy-free and stretches to feed a crowd without feeling like you're stretching the flavor.
02 -
- If you cook the tortilla strips ahead of time, store them in an airtight container or they'll go soft and sad by tomorrow.
- Don't be shy with the lime juice—it's what makes this taste alive instead of heavy.
- The soup actually tastes better the next day after the flavors have time to find each other.
03 -
- If you're making this for people with different heat tolerances, keep the cayenne separate and let everyone adjust their own spice level rather than guessing how much they can handle.
- The difference between good crispy strips and mediocre ones is spreading them in a single layer on the pan—crowding them steams them instead of crisping them.