Best Chicken Tortilla Soup (Printable Version)

Flavorful Mexican-style soup featuring tender chicken, fire-roasted tomatoes, corn, and lime, garnished with crispy tortilla strips.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 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, seeded and finely chopped (optional)
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 - 1 tablespoon olive oil

→ Optional Toppings

19 - Sliced avocado
20 - Shredded cheese
21 - Sour cream
22 - Extra lime wedges

# Step-by-Step 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, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds to release aromatics.
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 pot and shred with two forks. Return shredded chicken to the soup.
07 - Add 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 and desired toppings.

# Expert Advice:

01 -
  • It comes together in less than an hour, making weeknight dinners feel less like a chore and more like a moment to breathe.
  • The combination of crispy tortilla strips, tender chicken, and zesty lime creates layers of texture and flavor that keep you coming back for another spoonful.
  • One pot means one cleanup, which honestly might be the best part of any recipe.
02 -
  • Don't cook the tortilla strips too far ahead; they soften quickly once moisture hits them, so toasting them right before serving keeps them crispy and textural.
  • The lime juice is non-negotiable—it's what transforms a decent soup into one that tastes bright and alive, so taste as you add it rather than dumping it all in at once.
03 -
  • Make a double batch and freeze half the soup (minus the tortilla strips) in ice cube trays so you always have a quick meal waiting in the freezer.
  • Toast your tortilla strips while the soup simmers so the timing works out perfectly and everything finishes at once—that's how restaurants do it.
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