Chicken Tortilla Soup Mexican Style (Printable)

Hearty Mexican soup with chicken, beans, and spices, crowned with crispy tortilla strips and zesty toppings.

# What You'll 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 - 1½ teaspoons ground cumin
12 - 1 teaspoon dried Mexican oregano
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon salt, plus more to taste
16 - ½ teaspoon freshly ground black pepper

→ For Serving

17 - 6 corn tortillas, cut into strips
18 - Vegetable oil for frying
19 - ½ cup fresh cilantro, chopped
20 - ½ cup cotija cheese, crumbled
21 - 2 limes, cut into wedges
22 - 1 avocado, sliced (optional)
23 - Sour cream (optional)

# How-To Steps:

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 cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to release the aromatic oils and deepen the flavor profile.
03 - Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine thoroughly. Nestle chicken breasts into the simmering liquid.
04 - Bring to a simmer. Cover and cook for 18 to 20 minutes until chicken is cooked through completely.
05 - Remove chicken breasts from the pot and shred them using two forks. Return shredded chicken to the soup.
06 - Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
07 - Heat ½ inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, approximately 1 to 2 minutes. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy tortilla strips, cilantro, crumbled cotija cheese, avocado slices, and a squeeze of fresh lime. Add sour cream if desired.

# Expert Advice:

01 -
  • The soup base develops this incredible depth that makes people think you spent all day cooking, when really the magic happens in under an hour.
  • Its completely customizable with toppings, so everyone at your table can make it exactly how they want it, which has saved many family dinners at my house.
02 -
  • The soup base actually tastes better the next day after the flavors have had time to meld overnight in the refrigerator, so consider making it ahead if serving for guests.
  • Always add the avocado and crispy tortilla strips just before serving, as they deteriorate quickly once they hit the hot soup and lose their textural magic.
03 -
  • Toast and grind your own cumin seeds instead of using pre-ground for a flavor that will make people ask what your secret ingredient is, a technique my Mexican neighbor taught me that transformed my cooking.
  • If you find yourself without chicken, a can of hominy plus an extra can of beans creates a delicious vegetarian version that doesnt feel like its missing anything.
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