Save to Pinterest The first time I made chicken tortilla soup was during a rainy Tuesday when my roommate came down with a terrible cold. I'd never attempted it before, but I remembered my abuela saying that lime and warm broth could fix almost anything. The kitchen filled with the most incredible smell of toasted spices and simmering tomatoes, and somehow that impromptu soup became our go-to comfort meal forever.
Last winter, I made a massive batch for my sisters baby shower, and people kept asking for the recipe instead of chatting about baby names. Watching my dad sneak back for thirds while trying to pretend he was just tasting for quality control was absolutely priceless.
Ingredients
- 2 large boneless skinless chicken breasts: These poach gently right in the soup, staying incredibly tender while infusing every drop with flavor
- 1 (15 oz) can pinto beans, drained and rinsed: Creamy and substantial, they make the soup feel like a complete meal without any heaviness
- 1 medium yellow onion, diced: The foundation that melts into sweetness and depth
- 3 cloves garlic, minced: Add it right after the vegetables soften so it releases its aroma without burning
- 1 medium red bell pepper, diced: Brings a subtle sweetness and beautiful color contrast
- 1 medium jalapeño, seeded and finely chopped: Leaves just enough warmth to wake up your palate
- 1 cup corn kernels: Frozen works perfectly, but fresh sweet corn in season is next level
- 1 (28 oz) can crushed tomatoes: Use fire-roasted if you can find them for extra depth
- 4 cups low-sodium chicken broth: Starting with low-salt broth lets you control the seasoning precisely
- 2 tbsp tomato paste: Concentrates the tomato flavor and adds rich body
- 1 ½ tsp ground cumin: The earthy backbone that makes it taste authentic
- 1 tsp dried Mexican oregano: Has a lovely citrusy note that regular oregano lacks
- 1 tsp smoked paprika: My secret ingredient for that simmered-all-day flavor
- 1 tsp salt, plus more to taste: Enhances all the spices without overpowering
- ½ tsp freshly ground black pepper: Adds just enough sharpness to cut through the richness
- 6 corn tortillas, cut into strips: Homemade strips are infinitely better than store-bought chips
- Vegetable oil, for frying: A neutral oil with a high smoke point works best
- ½ cup fresh cilantro, chopped: The bright herbal finish that makes everything taste fresh
- ½ cup cotija cheese, crumbled: Salty and crumbly, its the perfect contrast to the hot soup
- 2 limes, cut into wedges: That squeeze of acid right before eating is absolutely essential
Instructions
- Build your flavor foundation:
- Heat 2 tbsp vegetable oil in a large pot over medium heat, then add the diced onion, bell pepper, and jalapeño, sautéing for 4 to 5 minutes until softened and fragrant. Add the garlic and cook for just 1 minute until you can smell it—any longer and it might turn bitter.
- Wake up the spices:
- Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper, cooking for about 30 seconds until the spices become incredibly fragrant and toast slightly in the hot oil.
- Create the soup base:
- Add the crushed tomatoes, tomato paste, and chicken broth, stirring to combine everything into a beautiful reddish-orange base. Nestle the chicken breasts right into the liquid so they're fully submerged.
- Gently simmer the chicken:
- Bring everything to a simmer, then cover and cook for 18 to 20 minutes until the chicken is completely cooked through and no longer pink in the center.
- Shred and return:
- Remove the chicken breasts with tongs or a slotted spoon and shred them using two forks—the meat should be tender enough to fall apart effortlessly. Return the shredded chicken back to the pot so it can soak up all those flavors.
- Add the beans and corn:
- Stir in the pinto beans and corn, then simmer uncovered for 10 minutes to let all the flavors meld together. Taste the broth and add more salt or pepper if needed—this is your chance to perfect the seasoning.
- Make the crispy tortilla strips:
- While the soup simmers, heat ½ inch of oil in a skillet over medium-high heat until shimmering. Fry the tortilla strips in batches for about 1 to 2 minutes until golden and irresistibly crisp, then drain on paper towels and sprinkle lightly with salt while still warm.
- Assemble your bowls:
- Ladle the hot soup into bowls and arrange the toppings in little sections—crispy tortilla strips, fresh cilantro, crumbled cotija, avocado slices if you're using them, and plenty of lime wedges on the side for squeezing.
Save to Pinterest Something magical happens when everyone crowds around the stove with their own bowls, building their perfect combination of toppings and debating whether lime goes in before or after the cheese. Those messy, happy moments around a steaming pot are exactly what cooking is all about.
Make It Your Own
Sometimes I swap black beans for pintos, or throw in a diced zucchini during summer when my garden produces more than we can handle. The beauty of this soup is how forgiving it is—you can add extra vegetables, use rotisserie chicken to save time, or make it vegetarian with vegetable broth and extra beans.
Perfect Pairings
A cold Mexican lager cuts through the richness perfectly, or try a crisp Sauvignon Blanc if you prefer wine. For a complete meal, serve with warm corn tortillas on the side for scooping up every last drop.
Meal Prep Magic
This soup actually improves after a day in the refrigerator, making it ideal for batch cooking. The tortilla strips are the only thing that doesn't store well, so keep everything separate and fry fresh strips when you reheat.
- Store soup in airtight containers for up to 4 days
- Freeze without toppings for up to 3 months
- Reheat gently over medium-low heat, adding a splash of broth if needed
Save to Pinterest There's something so nourishing about a soup that feeds both body and soul. Hope this recipe brings as much comfort to your kitchen as it has to mine.
Common Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. The flavors actually deepen when made a day ahead. Store in the refrigerator and add fresh toppings just before serving. If making ahead, undercook the tortilla strips slightly so they stay crisp when reheated.
- → How do I store leftovers?
Keep the soup base separate from the crispy tortilla strips. Store in airtight containers for up to 4 days. Reheat gently on the stovetop, adding splash of broth if needed. The tortilla strips will lose their crunch—refry briefly or serve with tortilla chips instead.
- → Can I freeze this soup?
Yes, freeze without the toppings for up to 3 months. The texture remains excellent after thawing. Thaw overnight in the refrigerator, then reheat on the stovetop. Prepare fresh tortilla strips and garnishes when ready to serve.
- → What can I substitute for cotija cheese?
Feta cheese works beautifully as a salty alternative, or try queso fresco for a milder flavor. For a dairy-free option, nutritional yeast adds savory depth, or simply skip the cheese and load up on extra cilantro and avocado.
- → How can I make this vegetarian?
Replace the chicken with extra pinto beans or add butternut squash cubes. Use vegetable broth instead of chicken broth. The result remains hearty and satisfying with all the bold Mexican flavors intact.
- → What's the best way to shred chicken?
Let the chicken rest for 5 minutes after cooking—it handles better when slightly cooled. Use two forks to pull apart the fibers, working with the grain. Alternatively, use a stand mixer with the paddle attachment for perfectly shredded chicken in seconds.