Spicy Chicken Tortilla Soup (Printable View)
A zesty, comforting blend of tender chicken, crispy tortilla strips, and fresh lime in a Mexican-style soup.
# What You’ll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (12 oz)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and diced (optional)
06 - 1 can (14 oz) diced tomatoes
07 - 1 cup (5.3 oz) frozen or canned corn kernels, drained
08 - 1 can (14 oz) black beans, drained and rinsed
→ Broth & Base
09 - 4 cups chicken broth
→ Spices & Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp chili powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp freshly ground black pepper
→ Garnish
16 - 4 corn tortillas, cut into strips
17 - 2 tbsp vegetable oil (for frying tortillas)
18 - 1 avocado, diced
19 - 1/4 cup fresh cilantro, chopped
20 - 2 limes, cut into wedges
# Cooking Steps:
01 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced red bell pepper, and seeded jalapeño; sauté for 2 minutes.
03 - Add chicken breasts, diced tomatoes with juice, corn, black beans, chicken broth, ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir to combine thoroughly.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes or until chicken is fully cooked.
05 - Remove chicken breasts from pot and shred with two forks. Return shredded chicken to the soup and stir.
06 - While soup simmers, heat remaining 1 tablespoon vegetable oil in a skillet over medium heat. Fry tortilla strips in batches for 1 to 2 minutes until golden and crispy. Drain on paper towels.
07 - Taste soup and adjust salt and pepper if necessary.
08 - Ladle soup into bowls. Top with crispy tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime wedges.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The spices are warm and balanced, not aggressively hot unless you want them to be.
- Everyone at the table gets to customize with toppings, which turns dinner into something interactive and fun.
02 -
- Frying tortilla strips right before serving keeps them crispy and prevents them from getting soggy in the soup.
- The avocado and cilantro go on at the table, not in the pot, so everyone gets fresh, bright bites.
- A good squeeze of lime is what transforms this from good to unforgettable.
03 -
- Fry your tortilla strips in batches in a single layer so they get crispy instead of steamed.
- The lime wedges at the table are essential—squeeze generously over your bowl right before eating.