Chicken Tortilla Soup with Crispy Strips is a heartwarming, flavor-packed Mexican-inspired soup that combines tender shredded chicken, fire-roasted tomatoes, corn, black beans, and aromatic spices—all simmered in a rich broth topped with crunchy tortilla strips. The vibrant colors, layered textures, and bold seasonings make every spoonful a burst of comfort and freshness.
This classic dish is often found in Mexican and Tex-Mex restaurants, but it’s surprisingly easy to make at home. The contrast of spicy, tangy, and smoky flavors balanced with creamy avocado, melted cheese, and crisp tortilla strips makes it one of the most satisfying soups you can enjoy year-round.
Why I Love This Recipe
I absolutely love Chicken Tortilla Soup because it has everything you could want in a single bowl—comfort, crunch, spice, and freshness. It’s hearty enough to be a meal on its own yet light enough to leave you feeling energized. The blend of tender chicken, savory broth, and crispy toppings creates a beautiful harmony of flavors and textures.
I also love how customizable it is. You can make it as spicy or mild as you like, load it with veggies, or even swap the protein. Plus, the aroma of sautéed onions, garlic, and chili powder simmering together is simply irresistible—it fills your kitchen with warmth and anticipation.
Why It’s a Must-Try Dish
This dish is a must-try because it delivers restaurant-quality flavor with minimal effort. It’s:
- Nutritious and wholesome: Packed with protein, fiber, and antioxidants.
- Family-friendly: Loved by both kids and adults.
- Budget-conscious: Uses simple, affordable ingredients.
- Customizable: Easy to adapt for different tastes or dietary needs.
- Comforting yet fresh: Ideal for cozy nights or casual gatherings.
It’s one of those recipes that feels like a hug in a bowl—rich, vibrant, and deeply satisfying.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Servings and Calories
- Servings: 6
- Calories: Approximately 350 calories per serving
Course and Cuisine
- Course: Main Course / Soup
- Cuisine: Mexican
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 6 cups chicken broth (low sodium preferred)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken (rotisserie or poached)
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
For the Crispy Tortilla Strips:
- 6 small corn tortillas, cut into thin strips
- 3 tablespoons vegetable oil
- Salt to taste
Toppings (optional but recommended):
- Sliced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Fresh cilantro leaves
- Lime wedges
- Jalapeño slices
Cooking Directions
- Prepare tortilla strips: Cut tortillas into thin strips. Heat oil in a skillet over medium heat and fry until golden and crisp. Drain on paper towels and sprinkle lightly with salt. Set aside.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened, about 4–5 minutes. Add garlic and sauté another 30 seconds.
- Add spices: Stir in cumin, chili powder, smoked paprika, salt, and pepper, cooking for 1 minute to release flavors.
- Add base ingredients: Pour in diced tomatoes and chicken broth. Stir well and bring to a boil.
- Add remaining ingredients: Reduce to a simmer and add black beans, corn, and shredded chicken. Simmer for 20 minutes.
- Finish: Add lime juice and chopped cilantro. Adjust seasoning to taste.
- Serve: Ladle soup into bowls and top with crispy tortilla strips and desired toppings.
Step-by-Step Preparation Method
Step 1: Cut tortillas into thin strips and fry them in a skillet until crispy. Drain and set aside.
Step 2: In a large pot, heat olive oil and sauté chopped onions and bell peppers until tender.
Step 3: Add minced garlic and cook briefly until fragrant.
Step 4: Stir in cumin, chili powder, paprika, salt, and pepper.
Step 5: Add the diced tomatoes and chicken broth, then bring to a boil.
Step 6: Add black beans, corn, and shredded chicken. Reduce heat and simmer for 20 minutes.
Step 7: Stir in lime juice and fresh cilantro.
Step 8: Serve hot, garnished with crispy tortilla strips and toppings of choice.
How to Serve
Serve Chicken Tortilla Soup hot in large bowls, topped generously with crispy tortilla strips, avocado slices, cheese, and a dollop of sour cream. A sprinkle of fresh cilantro and a squeeze of lime juice add brightness and balance. Pair it with warm cornbread, Mexican rice, or a side salad for a complete meal.
Recipe Tips
- Fry tortillas fresh: Homemade strips stay crisp longer than store-bought chips.
- Use rotisserie chicken: Saves time and adds rich flavor.
- Adjust spice level: Add jalapeños or hot sauce for extra heat.
- Simmer gently: Avoid boiling after adding chicken to keep it tender.
- Add toppings just before serving: Keeps them fresh and crunchy.
Variations
- Vegetarian Tortilla Soup: Skip the chicken and use vegetable broth. Add more beans, zucchini, or bell peppers.
- Creamy Version: Stir in ½ cup heavy cream or ¼ cup sour cream for a rich, velvety texture.
- Spicy Chipotle Style: Add 1 minced chipotle pepper in adobo sauce for a smoky kick.
- Slow Cooker Version: Combine all ingredients except tortilla strips in a slow cooker and cook on LOW for 6 hours.
- Seafood Twist: Replace chicken with shrimp or white fish for a coastal-inspired version.
Freezing and Storage Time
- Refrigerator: Store leftover soup in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months without the toppings. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if the soup thickens.
- Tortilla Strips: Store separately in an airtight container at room temperature for up to 3 days to keep crisp.
Special Equipment Needed
- Large soup pot or Dutch oven
- Skillet for frying tortilla strips
- Wooden spoon or ladle
- Sharp knife and cutting board
Conclusion
Chicken Tortilla Soup with Crispy Strips is the ultimate fusion of comfort and zest—a warm, hearty bowl brimming with Mexican-inspired flavors. The tender chicken, smoky spices, and crisp tortilla strips come together in perfect harmony to create a satisfying meal that feels both homey and festive.
Whether you’re serving it on a chilly night or as part of a casual family dinner, this soup is guaranteed to impress. With its bold flavor, rich texture, and endless topping possibilities, it’s more than just a soup—it’s a celebration in a bowl.
Chicken Tortilla Soup with Crispy Strips
Description
Chicken Tortilla Soup with Crispy Strips is a heartwarming, flavor-packed Mexican-inspired soup that combines tender shredded chicken, fire-roasted tomatoes, corn, black beans, and aromatic spices—all simmered in a rich broth topped with crunchy tortilla strips.
Ingredients
For the Soup:
For the Crispy Tortilla Strips:
Toppings (optional but recommended):
Instructions
-
Prepare tortilla strips: Cut tortillas into thin strips. Heat oil in a skillet over medium heat and fry until golden and crisp. Drain on paper towels and sprinkle lightly with salt. Set aside.
-
Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened, about 4–5 minutes. Add garlic and sauté another 30 seconds.
-
Add spices: Stir in cumin, chili powder, smoked paprika, salt, and pepper, cooking for 1 minute to release flavors.
-
Add base ingredients: Pour in diced tomatoes and chicken broth. Stir well and bring to a boil.
-
Add remaining ingredients: Reduce to a simmer and add black beans, corn, and shredded chicken. Simmer for 20 minutes.
-
Finish: Add lime juice and chopped cilantro. Adjust seasoning to taste.
-
Serve: Ladle soup into bowls and top with crispy tortilla strips and desired toppings.
