Save to Pinterest Rainy season in our tiny apartment meant one thing: soup weather. My roommate would emerge from her room with a blanket draped around her shoulders, asking what smelled like comfort. That first batch of tortilla soup came together on a Tuesday evening when the fridge was bare but the pantry had personality. Now, the scent of cumin and lime hitting hot oil still makes me pause, mid-chore, just to breathe it in.
Last winter, my friend Sarah showed up with a backpack full of groceries and the kind of week that demands broth. We stood over the pot, sipping wine while the chicken simmered, talking about everything and nothing until our toes went numb in the kitchen tile. She still texts me every time she makes it, usually with a photo of her perfectly crispy strips and the confession that she ate half the toppings before serving.
Ingredients
- 2 boneless skinless chicken breasts: Poaching them right in the broth keeps them impossibly tender and infuses every spoonful
- 1 medium yellow onion diced: The foundation that sweetens as it sautés, building that classic soup base flavor
- 2 cloves garlic minced: Add it after the vegetables soften so it does not burn and turn bitter
- 1 red bell pepper diced: Brings sweetness and color that makes the soup feel vibrant, not heavy
- 1 cup corn: Frozen works perfectly, but fresh off the cob in summer is something else entirely
- 1 jalapeño seeded and chopped: Leave the seeds if you want heat, but I prefer a gentle warmth
- 1 lime juiced: This bright note at the end is what makes you reach for bowl number two
- 1/4 cup fresh cilantro chopped: Some people love it, some people hate it—know your audience
- 1 can fire-roasted diced tomatoes: Do not skip the fire-roasted part, it is the secret ingredient
- 1 liter low-sodium chicken broth: Control your salt level by starting with less sodium
- 1 bay leaf: Throw it in whole, fish it out later—simple but essential
- 1 1/2 teaspoons chili powder: Ancho chili powder has this lovely raisin-like sweetness
- 1 teaspoon dried oregano: Mexican oregano has a citrusy punch, but regular works fine
- 1/2 teaspoon ground cumin: Toast it in the pan for 30 seconds to wake up the oils
- 1/2 teaspoon smoked paprika: Adds that subtle smoky depth without actual smoking
- Salt and black pepper: Taste at the end, broth brands vary wildly in saltiness
- 4 corn tortillas: White or yellow corn both work, just avoid flour tortillas here
- 1 tablespoon olive oil: For coating the strips, plus another for sautéing the vegetables
- Optional toppings: Avocado, shredded cheese, sour cream, extra lime—make it your own
Instructions
- Crisp the tortilla strips:
- Preheat your oven to 180°C (350°F). Slice the tortillas into thin strips, toss them with olive oil until lightly coated, spread them on a baking sheet, and bake for 10–12 minutes, turning once halfway through. They should be golden and completely crisp—slightly soft centers will just get soggy in the soup.
- Build the base:
- Heat that extra tablespoon of olive oil in a large pot over medium heat. Add the onion, red bell pepper, and jalapeño if you are using it. Let them cook for 4–5 minutes, stirring occasionally, until the onion is translucent and everything smells sweet.
- Add the aromatics:
- Stir in the garlic and let it cook for just 1 minute until you can really smell it. Then add all your dried spices—chili powder, oregano, cumin, smoked paprika, plus a pinch of salt and pepper. Cook for 30 seconds, stirring constantly, so the spices get fragrant but not burned.
- Simmer everything together:
- Add the chicken breasts, the entire can of fire-roasted tomatoes with their juice, the corn, bay leaf, and chicken broth. Bring it to a gentle boil, then lower the heat and let it simmer uncovered for 20 minutes. The chicken should be cooked through.
- Shred and finish:
- Remove the chicken breasts and shred them with two forks—it should fall apart easily. Return the shredded chicken to the pot, stir in the lime juice and cilantro, and taste. Add more salt or pepper if it needs it. Fish out the bay leaf before serving.
- Serve it up:
- Ladle the hot soup into bowls and pile on those crispy tortilla strips while they are still crunchy. Add whatever toppings make you happy—avocado, cheese, sour cream, extra lime wedges. Serve immediately.
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Save to Pinterest My mother-in-law first tasted this soup at our kitchen table, spoon in hand, and proceeded to eat three bowls without saying a word. That is the highest compliment she has ever given me, and now she requests it every time the temperature drops below 15 degrees.
Making It Your Own
Sometimes I add black beans for extra protein and heft. Other times, when the garden is overflowing, I throw in zucchini or extra peppers. The broth is forgiving—it just wants to be delicious.
The Shortcut Version
On nights when cooking feels like too much, I grab a rotisserie chicken and skip the poaching step entirely. Just shred the meat, add it during the last 5 minutes to warm through, and nobody will know the difference.
Leftovers Actually Get Better
Like most soups and stews, this one tastes even better the next day when the flavors have had time to really get to know each other. The tortilla strips will not stay crisp, but the soup itself deepens beautifully.
- Store leftovers in the fridge for up to 4 days
- Freeze without the toppings for up to 3 months
- Reheat slowly on the stove, adding a splash of broth if it looks too thick
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Save to Pinterest Hope this soup brings someone to your kitchen, asking what smells so good. That is the real secret ingredient.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days. Add fresh tortilla strips when serving to maintain their crunch. Reheat gently on the stove, adding a splash of broth if needed.
- → How can I make this soup spicier?
Leave the seeds in the jalapeño for extra heat, or add a pinch of cayenne pepper with the spices. You could also add diced chipotle peppers in adobo sauce for a smoky spice. Adjust gradually to suit your preference.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. Use about 2 cups of shredded rotisserie chicken and add it during the last 5 minutes of simmering just to heat through. This reduces cooking time significantly and adds great flavor. Skip the chicken simmering step and proceed with adding the tomatoes and broth.
- → What's the best way to store leftover tortilla strips?
Store cooled tortilla strips in an airtight container or sealed bag at room temperature for up to 3 days. If they lose their crispness, pop them in a 350°F oven for 3-5 minutes to refresh. For longer storage, freeze them for up to a month.
- → Can I freeze this soup?
The soup base freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat on the stove. Add fresh tortilla strips and garnishes after reheating for best texture.
- → How do I make this vegetarian?
Omit the chicken entirely and swap the chicken broth for vegetable broth. Add a can of drained black beans or extra corn for protein. You could also add diced zucchini or butternut squash for more substance. The cooking time remains the same.