Best Chicken Tortilla Soup

There's something about the sound of tortilla strips crisping in the oven that makes a kitchen feel alive. My neighbor once stopped by on a random Tuesday afternoon, and I was in the middle of making this soup—the kind where the aroma hits you the moment you walk through the door. She ended up staying for lunch, and we sat there passing bowls back and forth, talking about nothing important while the lime and cilantro did all the heavy lifting. That's when I realized this wasn't just another soup; it was the kind of dish that brings people in.

I made this for my sister after she mentioned craving something warm and tangy, something that didn't feel heavy. She's the type who picks apart soups, always looking for something missing, but she went back for seconds without a word—just kept adding more cilantro and lime. That kind of quiet approval means everything in a kitchen.

Ingredients

• Chicken breasts: Boneless and skinless cook evenly and stay tender when you don't overthink the timing; two medium ones give you enough substance without drowning the broth.
• Fire-roasted tomatoes: They bring a subtle char and depth that regular tomatoes can't touch, and the juice they sit in becomes part of your flavor foundation.
• Corn: Frozen works just as well as fresh and saves you from having to stand there shucking; it adds sweetness that balances the heat.
• Lime juice: This is where the magic happens—add it at the end so it stays bright and doesn't fade into the background.
• Cilantro: Some people skip this because they think it's optional, but it's what transforms the soup from good to memorable; fresh matters here.
• Chili powder, oregano, cumin, smoked paprika: Together they create that warm, slightly smoky profile that makes you think of someone's grandmother's kitchen, even if you've never been there.
• Corn tortillas and olive oil: The tortilla strips need enough oil to crisp up properly; don't be stingy or they'll taste like disappointment.

Instructions

Make your tortilla strips crispy:

Cut your tortillas into thin strips—think pencil-width—then toss them with olive oil and spread them on a baking sheet in a single layer. Bake at 180°C (350°F) for 10 to 12 minutes, turning halfway through, until they're golden and brittle.

Start your flavor base:

Heat olive oil in a large pot over medium heat and add your diced onion, red bell pepper, and jalapeño if you're using it. Let them soften for about 4 to 5 minutes, stirring occasionally so nothing sticks.

Wake up the spices:

Stir in your minced garlic and cook for just 1 minute until the kitchen starts smelling incredible. Then add your chili powder, oregano, cumin, and smoked paprika, cooking for about 30 seconds so the spices bloom and release their oils.

Build the broth:

Add your chicken breasts, the fire-roasted tomatoes with all their juice, the corn, a bay leaf, and your chicken broth. Bring everything to a boil, then lower the heat and let it simmer gently for about 20 minutes until the chicken is cooked through.

Shred and finish:

Pull the chicken out with a fork or tongs, shred it with two forks right on a cutting board, and return it to the pot. Squeeze in your lime juice, stir in the fresh cilantro, taste it, and adjust the salt and pepper until it tastes like home.

Serve with intention:

Remove the bay leaf, ladle the soup into bowls, and pile those crispy tortilla strips on top. Add avocado, cheese, sour cream, or a lime wedge—whatever speaks to you.

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I once made this soup for a friend dealing with a cold, and she texted me the next day saying it was the first thing that actually tasted like something. Food has a way of showing up for people in those moments, and this soup seems to do that without trying too hard.

Making It Your Own

The beauty of this soup is how flexible it is without losing its identity. You can swap in rotisserie chicken if you're short on time—just shred it and skip the simmering step, or add it at the very end so it just warms through. Black beans work beautifully if you want to stretch it or make it vegetarian, and a pinch of cayenne or an extra jalapeño won't hurt if heat is your thing.

The Topping Strategy

Toppings aren't decoration here; they're part of the experience. Creamy avocado slices sink into the warm broth and add richness, while sharp cheese and a dollop of sour cream create little moments of contrast with every spoonful. Set them out and let people build their own bowl—it turns lunch into something more interactive, more personal.

Why This Soup Sticks Around

There's a reason this recipe has stayed in rotation for so many people: it tastes like effort without demanding much, it's comforting without being heavy, and it fills your kitchen with a smell that makes everyone pause and ask what you're making. It's the kind of soup that works for a casual Tuesday or when you're trying to impress someone without seeming like you're trying.

• Make the tortilla strips ahead of time and store them in an airtight container; they stay crispy for a couple of days.
• This soup freezes beautifully without the tortilla strips—just add them fresh when you reheat.
• Double the batch and you'll have lunch sorted for two days, plus something to hand off to whoever needs a little boost.

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This soup is the kind of dish that proves you don't need a complicated recipe to make something memorable. It's ready in less than an hour, it tastes like you've been cooking all afternoon, and it brings people back to your table.

Recipe FAQs

→ Can I make this soup spicier?

Yes, leave the seeds in the jalapeño for more heat, add a pinch of cayenne pepper, or include diced chipotle peppers in adobo sauce for smoky spiciness.

→ How can I make this soup faster?

Use pre-cooked rotisserie chicken instead of raw chicken breasts. Simply shred the chicken and add it during the last 5 minutes of simmering to heat through.

→ Can I make a vegetarian version?

Absolutely. Omit the chicken, use vegetable broth instead of chicken broth, and add black beans or pinto beans for protein and heartiness.

→ How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep tortilla strips separate to maintain crispness, adding them fresh when serving.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ What can I serve with this soup?

Serve with warm corn or flour tortillas, Mexican rice, a simple green salad, or crusty bread. Cornbread also makes an excellent accompaniment.