Chicken Tortilla Soup Mexican Style (Print Version)

Hearty Mexican soup with tender chicken, beans, and spices, topped with crispy tortilla strips and fresh garnishes.

# What You Need:

→ Protein & Beans

01 - 2 large boneless, skinless chicken breasts, about 1 pound
02 - 1 can (15 ounces) pinto beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 medium jalapeño, seeded and finely chopped
07 - 1 cup frozen or fresh corn kernels

→ Soup Base

08 - 1 can (28 ounces) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 1 1/2 teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - 1/2 teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - 1/2 cup fresh cilantro, chopped
20 - 1/2 cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# How To Make It:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in the ground cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to release the aromatic oils from the spices.
03 - Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle the chicken breasts into the simmering liquid.
04 - Bring to a simmer, cover, and cook for 18 to 20 minutes until the chicken is cooked through completely.
05 - Remove chicken breasts from the pot and shred them using two forks until completely separated into bite-sized pieces. Return the shredded chicken to the pot.
06 - Add pinto beans and corn kernels to the pot. Simmer uncovered for 10 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
07 - Heat 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches for 1 to 2 minutes until golden and crisp. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top each serving with crispy tortilla strips, fresh cilantro, crumbled cotija cheese, avocado slices, and a squeeze of lime juice. Add sour cream if desired.

# Expert Advice:

01 -
  • The contrast between the hot, savory broth and the cool, creamy toppings creates a perfect balance that will have you scraping the bottom of your bowl.
  • Its endlessly customizable with toppings, making it perfect for both picky eaters and adventurous food lovers in your life.
02 -
  • Adding the tomato paste along with the spices, rather than with the liquids, caramelizes it slightly and eliminates that raw tomato taste.
  • The soup actually tastes better the next day after the flavors have had time to meld, so dont hesitate to make it ahead for guests.
03 -
  • Save time by preparing all your toppings while the soup simmers, setting up a little mise en place of bowls with cheese, cilantro, and lime wedges ready to go.
  • For an extra layer of flavor, char your corn in a dry skillet before adding it to the soup, creating little caramelized spots that add a subtle smokiness.
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